Favorite Mustard Pickles Recipe
Servings: 6
Ingredients
- 12 x Med. Sized Cucumbers
- 6 x Med. Sized Onions
- 6 x Red Peppers, Seeded
- 2 quart Gherkins (Small Cucumbers)
- 2 quart Pearl Onions, Peeled *
- 2 x Large Heads Cauliflower **
- 1 1/2 c. Pickling Salt
- 8 c. Sugar
- 8 c. Cider Vinegar
- 1 1/2 c. Unbleached Flour
- 1/2 c. Dry Mustard
- 3 tsp Tumeric
- 2 tsp Celery Salt
Directions
- * Pearl onions are the small white or possibly silver skinned onions used in** Break cauliflowers into bite-sized flowerets.
- Finely chop or possibly grind, through the medium blade of a food chopper, the cucumbers, onions, and red pepper, and put each grnd 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 c to each bowl. Cover the gherkins, pickling onions, and cauliflower with cool water and let all the vegetables stand overnight. In the morning, drain the minced 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 c. of the vinegar, and bring the mix 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 till the sauce is slightly thickened. Turn the pickles into jars and seal at once.
- Makes 6 qts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1717g | |
| Recipe makes 6 servings | |
| Calories 1639 | |
| Calories from Fat 29 | 2% |
| Total Fat 3.32g | 4% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 29599mg | 1233% |
| Potassium 1980mg | 57% |
| Total Carbs 386.6g | 103% |
| Dietary Fiber 16.1g | 54% |
| Sugars 330.67g | 220% |
| Protein 13.7g | 22% |
