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LOCATION: Recipes >> Preserving >> Mustard Pickles 02

Print this Recipe    Mustard Pickles 02

Mustard Pickles
Yield: 12 servings

2 medium cauliflowers, broken into small flowerets
2 cucumber, quartered length-wise and cut in 1/2" pieces
16 oz pearl onions, peeled
2 lg spanish onion, chopped
8 green tomatoes, blanched peeled & cut into chunks
3 c pickling salt
5 c malt vinegar

5 c malt vinegar
6 tb mustard seed, bruised
2 slices ginger, 2", peeled & chopped
8 garlic cloves, halved
2 tb black peppercorns, bruised
2 tb turmeric
2 tb dry mustard
1 c sugar
6 tb flour
8 tb water

Place the cauliflower, cucumber, pearl onions, Spanish onion and
tomatoes in a large bowl. Sprinkle with salt over the vegetables
and set them aside for 4 hours.

Drain the vegetables in a colander and discard the liquid.

In a large saucepan, bring the vinegar to a boil over high heat.
Add the vegetables and reduce the heat to low. Cover the pan and
simmer the vegetables for 15 minutes or until they are almost tender
when pierced with the point of a sharp knife.

Remove the pan from the heat and drain the vegetables in a colander.
Discard the vinegar. Place the vegetables in a large bowl. Sauce:
To make the sauce, pour the vinegar into a medium sized pan and
stir in the mustard seeds, ginger, garlic, peppercorns, turmeric,
mustard and sugar. Place the pan over low heat and stir to dissolve
the sugar. When the sugar has dissolved, increase the heat to
moderate and bring to a boil, stirring frequently. Reduce the heat
to low and simmer the mixture for 15 minutes. Remove the pan from
the heat and strain the liquid into a medium sized bowl. Discard
the flavourings left in the strainer.

Rinse the pan and return the strained mixture to it. Stir in the
flour mixed with the water and place over moderate heat. Bring the
sauce to a boil, stirring constantly, and boil for 2 minutes.

Remove the pan from the heat and pour sauce over the vegetables.
Mix the vegetables with the sauce with 2 spoons, tossing until
coated with sauce.

Spoon into clean, warm, dry jars with screw top lids. Spoon any
sauce remaining into the jars, so they are completely full. Place
lids on the jars and half screw into position. Set jars aside until
completely cold. Screw lids on firmly and store the jars in a cool,
dry place.

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