Canning Recipes

Favorite Mustard Pickles
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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12 medium cucumbers
6 medium onions
6 red peppers -- seeded
2 quarts gherkins (small cucumbers)
2 quarts pearl onions -- peeled
2 large cauliflower heads -- broken flowerets
1 1/2 cups pickling salt
8 cups sugar
8 cups cider vinegar
1 1/2 cups unbleached flour
1/2 cup dry mustard
3 tablespoons tumeric
2 tablespoons celery salt

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 cup 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.

This recipe yields 6 quarts.

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