Small Batch Mixed Vegetable Mustard Pickles |
|
 |
Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
This is the recipe I use. It makes a small batch about 5 quarts. It is an east coast favourite (I am from New Brunswick, Canada) and is typically served with meat and potato meals. Ingredients:
1 quart pickling cucumber (about 1.5 lbs/625 g) |
4 cups cauliflower florets (1 small head) |
1 cup peeled white pearl onion |
1/2 cup pickling salt |
6 cups water (lukewarm) |
3 cups granulated sugar |
1/2 cup all-purpose flour |
3 tablespoons dry mustard |
1 tablespoon celery seed |
1 1/2 teaspoons turmeric |
3 cups vinegar |
1/2 cup water |
Directions:
1. Cut a thin slice from the ends of each cucumber and cut into thick slices. Place cucumbers, califlower and onions in a large non-reactive container. Combine salt with lukewarm water, stirring until dissolved. Pour over vegetables and let stand 24 hours. Make sure vegetables are covered, I often have to make the brine a couple of times to have them covered.
2. After 24 hours, drain the vegetables well, and rinse them well.
3. Combine sugar, flour, mustard, celery seeds and tumeric in a large saucepan, stir until well mixed. Whisk in vinegar and water. Bring to to a boil over high heat stirring constantly, until smooth and thickened. Add vegetables and return to a boil for 30 seconds.
4. Remove hot jars from canner. Remove vegetables from liquid with a slotted spoon; pack into jars. Process 10 minutes for pints (500 ml) jars and 15 minutes for quart (1 L) jars.
|
|