MUSTARD PICKLES
50 medium pickling cucumbers
2 large heads of cauliflower
3 pounds pickling (or pearl) onions (1.4 kg)
1 cup salt water for brine
1/2 gallon white vinegar (approx.) (2 liter)
4 oz. mustard (dried mustard) (113 g)
3 tablespoons salt
4 cups sugar
1 cup flour
1 tablespoon turmeric
1 tablespoon curry powder
1 tablespoon celery seed
1 tablespoon powdered ginger
2 whole red peppers
The night before, chop up pickling cucumbers into 1/2 slices. Peel onions by pouring boiling water over and letting stand for about 2 minutes. Drain and place in a ice water bath to stop the cooking. Using a sharp knife cut off the ends and peel. Chop up cauliflower into 1/2 -3/4 inch pieces. In a large pan or bowl, cover vegetables with cold water and add one cup of salt. Stir and set aside overnight. The next day, drain and rinse thoroughly. Pour vegetables into a large stock pot and cover with about 1/2 gallon vinegar. Bring to a boil. Add mustard, salt, sugar, and other spices. Add flour to thicken and return to a boil. Chop red peppers fine and add to sauce. Simmer for 1 hour. Sauce should thicken. Using safe canning methods, bottle in pint jars in a boiling water canner.
Makes 13 Pints
Recipe posted by Nicolette Walsh
