Mixed Mustard Pickles

Recipe Ingredients

1 teaspoon	5ml	Cauliflower (large)
3 teaspoons	15ml	Green peppers (large)
1 teaspoon	5ml	Sweet red pepper (large)
3 cups	187g / 6.6oz	Small white onions - pearl
2 lbs	908g / 32oz	Green tomatoes
3 cups	711ml	Tiny - (pickling) whole, cucumbers
1		Cucumber slices; unpared - 1/8-inch thick
1 cup	237ml	Salt
1		-- cold water
1 1/2		Vinegar
2 cups	396g / 13oz	Granulated sugar
2 teaspoons	10ml	Celery seed
3/4 cup	46g / 1.6oz	Unbleached all-purpose flour - ; sifted
1/4 lb	113g / 4oz	Dry mustard - 1 1/4 cups
1 1/2 teaspoons	7.5ml	Turmeric
2 cups	474ml	-- cold water

Recipe Instructions

Wash the cauliflower and break into small flowerettes. Wash, seed and halve the peppers, cutting them into 1/4-inch crosswise slices (rings). Pour boiling water over the onions, let stand for 5 minutes, then skin. (pare.) Wash the tomatoes and cut them into eighths.

Mix the cauliflower, peppers, onions, tomatoes, whole and sliced cucumbers in a large bowl. Cover with the salt and cold water combined. Let stand for 16 hours, then place the mixture in a large kettle and bring just to a boil, then drain.

Meanwhile, heat the vinegar, sugar and celery seed to boiling. Mix the flour and the rest of the ingredients into a paste. Stir into the vinegar mixture, blending well. Add the drained vegetables and cook, uncovered, for 20 minutes, stirring constantly. Turn at once into clean hot sterilized preserve jars and seal at once as the manufacturer directs.

Process in a hot water bath according to your conditions.

YIELD: 9 Pints

Source:
Emeril Lagasse

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.