|Mustard Pickles III|
Amount Measure Ingredient -- Preparation Method
|-------- ------------ --------------------------------
1 cauliflower head - (abt 2 lbs) -- small flowerets
1 cabbage head - (abt 2 lbs) -- coarsely chopped
1 bunch celery -- coarsely chopped
1 quart coarsely-chopped green tomatoes
1 quart coarsely-chopped cucumbers
1 quart chopped onions
3 sweet red peppers -- chopped
1 gallon water
1 cup pure granulated salt
3 cups sugar
1 cup flour
1 cup vinegar
6 cups white or cider vinegar
1 pint water
2 tablespoons celery seed
2 tablespoons mustard seed
1 tablespoon turmeric
Put all vegetables in a large bowl or container. Combine the 1 gallon
water and salt and stir until salt dissolves. Pour salt water mixture
over vegetables and let stand overnight.
The next morning, drain vegetables well. Organize and prepare
ingredients, equipment, and work space.
In preserving kettle, stir sugar and flour together, then mix in the 1 cup
vinegar until smooth. Stir in all remaining ingredients except vegetables
and heat to boiling. (Here is where you can divide this mixture and the
vegetable mixture in halves.)
Add drained vegetables. Heat to boiling, then lower the heat and simmer
20 minutes, stirring frequently.
Ladle relish into clean, hot, pint jars to within 1/4-inch of tops. Run a
slim, non metal tool down along the insides of jars to release any air
bubbles. Add additional relish, if necessary, to bring to within 1/4-inch
Wipe off tops and threads of jars with a damp clean cloth. Put on lids
and screw bands as manufacturer directs.
Process in a boiling water bath for 20 minutes.
Also known as Dutch Salad, this recipe yields about thirteen 1 pint jars.
Comments: Unless you have an enormous cauldron, you may need to simmer
the vegetables, vinegar, and spices in two batches, cooking about 3 quarts
chopped vegetables and about 5 cups vinegar spice mixture for each batch.
You will also need a large mixing bowl and the basic equipment for boiling
water bath canning.
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