Mustard Pickles
Yield: 6 qts.
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 (are the smalk or silver skinned onions)
2 ea lg heads cauliflour (break into bite sized flowerets)
1 1/2 cup pickling salt
8 cup sugar
6 cup cider vinegar
1 1/2 cup unbleached flour
1/2 cup Colemans mustard
3 Tbsp turmeric
2 Tbsp celery salt
Finely chop or grind, thru the med. 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 cauliflower flowerets.
Sprinkle each vegetable with the salt, using about 1/4 cup to each bowl.
Cover the gherkins, pickling onions and cauliflower with cold water and
let all the vegetable stand overnight. In the morning, drain the chopped
vegetables in a colander; drain the whole vegetables and dry with a towel.
Mix the vegetables in a preserving kettle; stir in the sugar and 6 cup of
the vinegar. Bring to a boil. Combine the flour, mustard, turmeric and
celery salt and mix 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 to
process.
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