Recipes

Mustard Pickles

Yield: 6 Quarts

12 ea Med. Sized Cucumbers
6 ea Med. Sized Onions
6 ea Red Peppers, Seeded
2 qt Gherkins (Small Cucumbers)
2 qt Pearl Onions, Peeled *
2 ea Large Heads Cauliflower **
1 1/2 c Pickling Salt
8 c Sugar
8 c Cider Vinegar
1 1/2 c Unbleached Flour
1/2 c Colman's Mustard
3 tbs Tumeric
2 tbs Celery Salt

* Pearl onions are the small white or silver skinned onions used in ** Break cauliflowers into bite-sized flowerets.

- Finely chop or grind, through the medium blade of a food chopper, the cucumbers, onions, and red pepper, and put each ground vegetable into a separate bowl. Rinse the food chopper between each vegetable. Also put into separate bowls, the gherkins, white onions, and the cauliflower flowerets. Sprinkle each vegetable with the salt, using about 1/4 c to each bowl. Cover the gherkins, pickling onions, and cauliflower with cold water and let all the vegetables stand overnight. In the morning, drain the chopped vegetables in a colander; drain the whole vegetables and dry them with a towel. Mix the vegetables in a preserving kettle, stir in the sugar and 6 cups of the vinegar, and bring the mixture to a boil. Combine the flour, mustard, tumeric and celery salt and mix them to a smooth paste with the remaining vinegar. Stir the paste gradually into the vegetables and continue to stir until the sauce is slightly thickened. Turn the pickles into jars and seal at once and process. Makes 6 quarts.

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