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LOCATION: Recipes >> Preserving >> Favorite Mustard Pickles

Print this Recipe    Favorite Mustard Pickles

Categories: Vegetables, Pickles
Yield: 6 Quarts

12 ea Med. Sized Cucumbers
6 ea Med. Sized Onions
6 ea Red Peppers, Seeded
2 qt Gherkins (Small Cucumbers)
2 qt Pearl Onions, Peeled *
2 ea Large Heads Cauliflower **
1 1/2 c Pickling Salt
8 c Sugar
8 c Cider Vinegar
1 1/2 c Unbleached Flour
1/2 c Dry Mustard
3 tb Tumeric
2 tb Celery Salt

* Pearl onions are small white or silver skinned onions
** Break cauliflowers into bite-sized flowerets.

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 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, 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 and process. Makes 6 quarts.


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