Mustard Pickles
The recipe is an old Prince Edward Island favourite
4 cups diced onions
8 cucumbers
1 medium cauliflower
2 medium sweet red peppers (diced)
3 1/2 cups sugar
1/2 cup flour
1 1/2 teaspoons turmeric
3 Tablespoons dry mustard
1 teaspoon ginger
2 1/2 cups vinegar
Peel and cut onions into medium sized pieces.
Peel cucumbers, remove seeds and centres.
Cut to desired size.
If cucumbers are green and not too ripe, skin may be left on.
Separate cauliflower into small flowerets.
Dice red peppers.
Make a brine to cover vegetables of 1/2 cup coarse salt to 1 quart water.
Add a pinch of alum and let stand overnight (or for 8 hours).
Then Drain vegetables and prepare sauce.
in a large bowl mix sauce dry ingredients together until there are no lumps
8 cucumbers
1 medium cauliflower
2 medium sweet red peppers (diced)
3 1/2 cups sugar
1/2 cup flour
1 1/2 teaspoons turmeric
3 Tablespoons dry mustard
1 teaspoon ginger
2 1/2 cups vinegar
Peel and cut onions into medium sized pieces.
Peel cucumbers, remove seeds and centres.
Cut to desired size.
If cucumbers are green and not too ripe, skin may be left on.
Separate cauliflower into small flowerets.
Dice red peppers.
Make a brine to cover vegetables of 1/2 cup coarse salt to 1 quart water.
Add a pinch of alum and let stand overnight (or for 8 hours).
Then Drain vegetables and prepare sauce.
in a large bowl mix sauce dry ingredients together until there are no lumps
in a large stockpot add the vinegar and 2 cups hot water along with the dry ingredients allow to boil for 5 minutes stirring constantly, Then ,to the sauce add the vegetables bring to a boil, and boil for an additional 5 minutes stirring constantly.
Be careful not to scorch.
Ladle into hot, sterilized jars, while mixture is still hot. Process in a Boiling Water Bath for 10 minutes
Ladle into hot, sterilized jars, while mixture is still hot. Process in a Boiling Water Bath for 10 minutes
Processing
Make sure water in canner is boiling.*
Place jars in canning rack, then place rack in canner while water is boiling. ** Place jars far enough apart to allow for circulation of water around jars. Water should be 1 to 2 inches over the tops of the jars when boiling.
Begin timing for processing as soon as the water returns to a rolling boil.
The canner should be covered during processing. The hot boiling water should cover the tops of the jars during the entire processing time.
After processing time is completed, remove hot jars and place on a towel or rack to cool. Keep jars out of drafts. DO NOT TURN JARS UPSIDE DOWN. When jars have cooled, check for sealing.
Make sure water in canner is boiling.*
Place jars in canning rack, then place rack in canner while water is boiling. ** Place jars far enough apart to allow for circulation of water around jars. Water should be 1 to 2 inches over the tops of the jars when boiling.
Begin timing for processing as soon as the water returns to a rolling boil.
The canner should be covered during processing. The hot boiling water should cover the tops of the jars during the entire processing time.
After processing time is completed, remove hot jars and place on a towel or rack to cool. Keep jars out of drafts. DO NOT TURN JARS UPSIDE DOWN. When jars have cooled, check for sealing.
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