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. Colman’s 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 it’s 20 minutes.
Makes 13 pints.
Janice Moore shared Hillbilly
Recipes.'s
photo.
Interesting
idea, haven't heard of this before.
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