Mustard Pickle
50 medium pickling cucumbers
2 large heads of cauliflower
3 pounds pickling (or pearl) onions
1 cup salt
water for brine
1/2 gallon Heinz white vinegar (approx.)
4 oz. Colmanís Mustard (dried mustard)
3 Tablespoons salt- I prefer salt without iodine for canning, ie. pickling salt
4 cups sugar
1 cup flour
1 Tablespoon Turmeric
1 Tablespoon Curry Powder
1 Tablespoon Celery Seed
1 Tablespoon Powdered Ginger
2 whole red peppers
The night before, chop up pickling cucumbers into 1/2 slices.  Peel onions by pouring boiling water over and letting stand for about 2 minutes.  Drain and place in a ice water bath to stop the cooking.  Using a sharp knife cut off the ends and peel.  Chop up cauliflower into 1/2 -3/4 inch pieces.  In a large pan or bowl, cover vegetables with cold water and add one cup of salt.  Stir and set aside overnight.
The next day, drain and rinse thoroughly.  Pour vegetables into a large stock pot and cover with about 1/2 gallon vinegar.  Bring to a boil.  Add mustard, salt, sugar, and other spices.  Add flour to thicken and return to a boil.  Chop red peppers fine and add to sauce.  Simmer for 1 hour.  Sauce should thicken.
Using safe canning methods, bottle in pint jars in a boiling water canner.  Check with your local state extension office for processing times.  For my altitude in the Mountain West itís 20 minutes.
Makes 13 pints.

 

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Mustard Pickle
50 medium pickling cucumbers
2 large heads of cauliflower
3 pounds pickling (or pearl) onions
1 cup salt
water for brine
1/2 gallon Heinz white vinegar (approx.)
4 oz. Colmanís Mustard (dried mustard)
3 Tablespoons salt- I prefer salt without iodine for canning, ie. pickling salt
4 cups sugar
1 cup flour
1 Tablespoon Turmeric
1 Tablespoon Curry Powder
1 Tablespoon Celery Seed
1 Tablespoon Powdered Ginger
2 whole red peppers
The night before, chop up pickling cucumbers into 1/2 slices. Peel onions by pouring boiling water over and letting stand for about 2 minutes. Drain and place in a ice water bath to stop the cooking. Using a sharp knife cut off the ends and peel. Chop up cauliflower into 1/2 -3/4 inch pieces. In a large pan or bowl, cover vegetables with cold water and add one cup of salt. Stir and set aside overnight.
The next day, drain and rinse thoroughly. Pour vegetables into a large stock pot and cover with about 1/2 gallon vinegar. Bring to a boil. Add mustard, salt, sugar, and other spices. Add flour to thicken and return to a boil. Chop red peppers fine and add to sauce. Simmer for 1 hour. Sauce should thicken.
Using safe canning methods, bottle in pint jars in a boiling water canner. Check with your local state extension office for processing times. For my altitude in the Mountain West itís 20 minutes.
Makes 13 pints.

Janice Moore shared Hillbilly Recipes.'s photo.

Interesting idea, haven't heard of this before.

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Hillbilly Recipes.

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