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Condiments, Dressings & Sauces >  Mustard Pickles >

 

Mustard Pickles

• 1 medium-to-large head of cauliflower, broken into flowerets

• 1 quart small pickling cucumbers (or 1 quart of sliced cucumbers)

• 1 quart small white onions, peeled

• 2 small red bell peppers, sliced

• 1 C salt

• 1/4 C dry mustard

• 1/2 C brown sugar, firmly packed

• Water

• 1 quart white vinegar

• 1/2 tsp. celery seed

• 2 tsp. mustard seed

• 1 tsp. each of whole cloves and allspice

• 1/4 C all-purpose flour

• 1 tsp. ground turmeric

• Canning jars

Layer the vegetables in a large bowl, sprinkling each layer with salt. Cover with lid or dish towel; allow to stand overnight. Drain and rinse the vegetables thoroughly under cold water. Mix dry mustard and sugar in a large cooking pot. Add 1 cup of water, vinegar, and the celery and mustard seeds. Place cloves and allspice in cheesecloth bag; tie closed and add to cooking pot. Bring to a boil. Add the vegetables and bring to a boil again. Simmer until vegetables are tender. In a bowl, mix flour and turmeric into a paste with a little cold water. Add to pickles and cook for an additional five minutes. Remove the cheesecloth spice bag. Pack vegetable mixture into hot sterilized jars and seal. Recipes makes 4 or 5 pints.

 

Note: Mustard Pickles are typically used as an accompaniment for meat dishes (pork meals in particular), but can also be used as a dipping sauce or eaten as is.

 

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