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The Best Mustard Pickles
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- #97492
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
1 comment
ingredients
4 cups tiny silver onions
24 small cucumbers, 3 to 4 inches long
1 medium cauliflower
1 red bell pepper
8 cups cold water
1 cup pickling salt
1 pinch alum
2 1/2 cups sugar
1/2 cup flour
1/2 cup dry mustard
2 tablespoons turmeric
2 tablespoons celery seed
5 cups cider vinegar
directions
Peel onions. Wash cucumbers well and cut into slices about 1/4 inch thick. Separate cauliflower into bite-size pieces. Cut red pepper into short strips.
Measure cold water into a large bowl. Add the salt and alum and stir until salt is dissolved. Add vegetables. Let stand overnight.
Drain very well. Combine sugar, flour, mustard, turmeric and celery seed in a large kettle. Stir until very well blended. Blend in vinegar gradually, stirring until smooth.
Set over moderate heat and cook until boiling, thickened and smooth, stirring constantly. Add vegetables and heat over moderate heat for 15 minutes, stirring occasionally.
Ladle into hot sterilized jars. Seal.
added by
holidaybaker
nutrition data
59 calories, 0 grams fat, 14 grams carbohydrates, 1 grams protein per ounce. This recipe is low in fat.
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reviews & comments
October 7, 2011
The recipe was easy to follow. I have been wanting to make these, as they were my father's favorite. Everyone I have given these to have raved madly about them and want more! I had NO problem following directions; they were concise and clear. The recipe is SO yummy AND it looks SO pretty in the jars, too! I did add some carrots for color.