Favorite Mustard Pickles

Recipe Ingredients

12		Cucumbers (medium)
6		Onions (medium)
6		Red peppers - seeded
2		Gherkins (small cucumbers)
2		Pearl onions - peeled
2		Cauliflower heads - broken flowerets (large)
1 1/2 cups	355ml	Pickling salt
8 cups	1584g / 55oz	Sugar
8 cups	1896ml	Cider vinegar
1 1/2 cups	93g / 3.3oz	Unbleached flour
1/2 cup	118ml	Dry mustard
3 tablespoons	45ml	Tumeric
2 tablespoons	30ml	Celery salt

Recipe Instructions

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 cup 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.

This recipe yields 6 quarts.

Source:
Morten's Recipe Collection at http://sunsite.auc.dk/recipes

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