Mustard Pickle Mustard Pickles
Mustard Pickle
A nice blend of vegetables in a hot mustard pickle
1 lb. (450g) cucumber 1 lb. (450g) onions 8 oz. (225g)
carrots 1 cauliflower, medium size 3 pints (1710ml) vinegar
2 oz. (50g) sugar 2 oz. (50g) mustard 1 oz. (25g) salt
Prepare the vegetables and chop into even-sized pieces Keep
the carrots and cauliflower separate Add sugar and salt to
the vinegar and bring to the boil Slowly stir in the
mustard, mixed with a little of the vinegar Add the carrots
and the cauliflower and boil for 15 minutes Add the rest of
the vegetables and cook until tender Pour into warmed jars,
seal and label
Mustard Pickles
6 med. cucumbers, chopped 2 cup chopped onion 3 sweet red
peppers, chopped 1 med. head cauliflower, cut up 1 qt. sm.
pickling onions 1 cup salt 4 cup sugar 1 qt. vinegar
3/4 cup flour
4/4 cup dry mustard 1 1/2 tsp. ground turmeric 1 Tbsp.
celery salt
Layer vegetables and salt in bowl; cover with cold water.
Let stand overnight. Drain, rinse with cold water. To make
sauce, combine sugar and vinegar; heat to boiling. Mix
remaining ingredients. Add some of vinegar mixture,
cooled; mix and add to boiling mixture; stir well. Add
drained vegetables, cook 15 to 30 minutes. Pack in hot
jars, adjust lids at once. Process in boiling water bath
(212 degrees) 15 minutes. Remove jars from canner and
complete seals unless closures are the self-sealing type.
Makes 6 1/2 pints.
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