Mother Mayne's Mustard Pickle |
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Prep Time: 1440 Minutes Cook Time: 30 Minutes |
Ready In: 1470 Minutes Servings: 10 |
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I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. I have never made mustard-pickle, even though it's something I really enjoy; I'm looking forward to trying this recipe. Ingredients:
2 quarts fresh pickling cucumbers, washed and chopped in 1/2 inch chunks |
1 quart onion, peeled and chopped in 1/2 inch chunks |
2 tablespoons coarse pickling salt |
1 large green bell pepper, seeded and chopped finely |
1 large red bell pepper, seeded and chopped finely |
2 stalks celery, diced |
4 cups white vinegar |
5 cups white sugar |
3/4 cup all-purpose flour |
1 tablespoon mustard powder |
1 teaspoon turmeric |
Directions:
1. In a large glass or crockery bowl, combine chopped cucumbers and chopped onions; sprinkle with salt.
2. Cover and let stand overnight.
3. Drain mixture well and place in a large heavy pot with a lid; add bell peppers, celery, vinegar and sugar.
4. Stir and cover pot with lid.
5. Bring covered pot to a boil; reduce heat once boiling and simmer for 10 minutes.
6. Meanwhile, stir flour, mustard powder and turmeric together with a fork, then pour in a small amount of the hot liquid and stir to prevent any lumps.
7. Place this into the hot vegetable mixture in the pot and stir; bring up to a boil.
8. Cook for one or two minutes, until thickened.
9. Ladle into sterilized two-cup jars, leaving 1/2-inch headspace; seal.
10. Process in boiling water bath for 15 minutes.
11. Let cool at room temperature before storing in the fridge, or in a cool dark place for up to one year.
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