posted by jgarcia 08-23-101 6:04 PM
Mustard Pickles
50 small cucumbers
50 medium cucumbers
1 head cauliflower
1 qt. pearl onions
Mustard Sauce:
6 c. white vinegar
2 c. water
1 Tbsp. tumeric
3/4 c. flour
6 Tbsp. dry mustard
2 c. sugar
Wash cucumbers in several waters. Cut as desired. Using 1/4 c. salt to 1 qt. water to make as much brine as you need; soak cucumbers in brine. Remove outer skin of onions and soak in separate brine solution. Wash and cut cauliflower as desired and soak in another separate brine solution. Drain all vegetables thoroughly and add to prepared mustard sauce. Place in pint jars and seal.
Mustard Sauce: Mix mustard, sugar, flour and tumeric together. Mix into a paste with small amount of vinegar; place remaining vinegar in pan and heat over low heat to boiling point; stir in mustard paste and cook, stirring constantly for about 15 minutes before adding vegetables.
NOTE: This is a very old recipe (my mother's high school recipe) so the times for soaking vegetables and instructions to process and seal are not on it.