Mustard Pickles III Recipe - Cooking Index
Mustard Pickles III Recipe - Cooking Index
Unless you have an enormous cauldron, you may need to simmer the vegetables, vinegar, and spices in two batches, cooking about 3 quarts chopped vegetables and about 5 cups vinegar spice mixture for each batch. You will also need a large mixing bowl and the basic equipment for boiling water bath canning.
| 1 | Cauliflower head - (abt 2 lbs) - small flowerets | |
| 1 | Cabbage head - (abt 2 lbs) - coarsely chopped | |
| 1 | Celery - coarsely chopped | |
| 1 | Coarsely-chopped green tomatoes | |
| 1 | Coarsely-chopped cucumbers | |
| 1 | Chopped onions | |
| 3 | Sweet red peppers - chopped | |
| 1 | Water | |
| 1 cup | 237ml | Pure granulated salt |
| 3 cups | 594g / 20oz | Sugar |
| 1 cup | 62g / 2.2oz | Flour |
| 1 cup | 237ml | Vinegar |
| 6 cups | 1422ml | White or cider vinegar |
| 1 | Water | |
| 2 tablespoons | 30ml | Celery seed |
| 2 tablespoons | 30ml | Mustard seed |
| 1 tablespoon | 15ml | Turmeric |
Put all vegetables in a large bowl or container. Combine the 1 gallon water and salt and stir until salt dissolves. Pour salt water mixture over vegetables and let stand overnight.
The next morning, drain vegetables well. Organize and prepare ingredients, equipment, and work space.
In preserving kettle, stir sugar and flour together, then mix in the 1 cup vinegar until smooth. Stir in all remaining ingredients except vegetables and heat to boiling. (Here is where you can divide this mixture and the vegetable mixture in halves.)
Add drained vegetables. Heat to boiling, then lower the heat and simmer 20 minutes, stirring frequently.
Ladle relish into clean, hot, pint jars to within 1/4-inch of tops. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional relish, if necessary, to bring to within 1/4-inch of tops.
Wipe off tops and threads of jars with a damp clean cloth. Put on lids and screw bands as manufacturer directs.
Process in a boiling water bath for 20 minutes.
Also known as Dutch Salad, this recipe yields about thirteen 1 pint jars.
Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/
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