Favorite Mustard Pickles
- 12 medium Cucumbers
- 6 medium Onions
- 6 medium Red Peppers, Seeded
- 2 quart Gherkins (Small Cucumbers)
- 2 quart Pearl Onions, Peeled
- 2 Large Heads Cauliflower
- 1 1/2 cup Pickling Salt
- 8 cup Sugar
- 8 cup Cider Vinegar
- 1 1/2 cup Unbleached Flour
- 1/2 cup Dry Mustard
- 3 Tablespoon Turmeric
- 2 Tablespoon Celery Salt
- Break cauliflowers into bite-sized flowerets
- Finely chop or grind, through the medium blade of a food chopper, the cucumbers
- Place into a separate bowl.
- Rinse the food chopper between each vegetable.
- Repeat for onions, and red pepper putting each ground vegetable into a separate bowl.
- 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, turmeric and celery salt
- 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.
Makes 6 quarts. Author: admin :: Hits: 0 :: Added: Mon May 07 2007 ::
