Grandmother's Mustard Pickles Recipe

Ingredients
<br>- 2 pounds small pickling cucumbers, cut into slices or chunks
<br>- 8 cups pearl onions, peeled
<br>- 1 head cauliflower, broken into florets
<br>- 4 red bell peppers, seeded and chopped
<br>- 1 cup coarse salt
<br>- 2 cups water
<br>- 1 cup all-purpose flour
<br>- 6 tablespoons dry mustard powder
<br>- 1 1/2 cups white sugar
<br>- 1 tablespoon ground dried turmeric
<br>- 8 cups apple cider vinegar
<br><p></p>Directions
<br>step 1: In a large bowl, combine the cucumbers, onions, cauliflower and bell pepper. Stir together the salt and water; pour over the vegetables. Cover, and let stand overnight at room temperature.
<br>step 2: Sterilize 5 (1 quart) jars with lids and rings. Keep in a hot water bath until needed.
<br>step 3: Transfer the vegetables and brine to a large pot and set over medium heat. Bring just to a simmer, but remove from the heat before they come to a boil. Pour into a colander and drain thoroughly.
<br>step 4: Dry out the large pot and stir together the flour, mustard powder, sugar and turmeric in it. Stir in just enough apple cider vinegar to make a smooth paste, then stir in the remaining vinegar. Bring to a boil, stirring frequently, and boil until thick and creamy, 10 to 15 minutes. Add the vegetables and simmer over medium heat until vegetables are tender but not overcooked, 5 to 10 minutes.
<br>step 5: Pack into hot 1 quart jars, filling to 1/2 inch of the rim. Seal with lids and rings. Process in a bath of simmering water for 10 minutes, then cool to room temperature. Refrigerate any jars that do not seal properly and consume within two weeks.
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Ingredients
- 2 pounds small pickling cucumbers, cut into slices or chunks
- 8 cups pearl onions, peeled
- 1 head cauliflower, broken into florets
- 4 red bell peppers, seeded and chopped
- 1 cup coarse salt
- 2 cups water
- 1 cup all-purpose flour
- 6 tablespoons dry mustard powder
- 1 1/2 cups white sugar
- 1 tablespoon ground dried turmeric
- 8 cups apple cider vinegar

Directions
step 1: In a large bowl, combine the cucumbers, onions, cauliflower and bell pepper. Stir together the salt and water; pour over the vegetables. Cover, and let stand overnight at room temperature.
step 2: Sterilize 5 (1 quart) jars with lids and rings. Keep in a hot water bath until needed.
step 3: Transfer the vegetables and brine to a large pot and set over medium heat. Bring just to a simmer, but remove from the heat before they come to a boil. Pour into a colander and drain thoroughly.
step 4: Dry out the large pot and stir together the flour, mustard powder, sugar and turmeric in it. Stir in just enough apple cider vinegar to make a smooth paste, then stir in the remaining vinegar. Bring to a boil, stirring frequently, and boil until thick and creamy, 10 to 15 minutes. Add the vegetables and simmer over medium heat until vegetables are tender but not overcooked, 5 to 10 minutes.
step 5: Pack into hot 1 quart jars, filling to 1/2 inch of the rim. Seal with lids and rings. Process in a bath of simmering water for 10 minutes, then cool to room temperature. Refrigerate any jars that do not seal properly and consume within two weeks.

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