Saturday, September 3, 2011

Mustard Pickles

I have wanted to try this recipe since last year when I saw it in my Ball Blue Book of preserving.  The wait was worth it.  These have a delicious pickley mustard flavor.  I ate them just plain, but I can't wait to smother a grilled brat with them.  They would probably also be great on hot dogs or hamburgers.  Happy canning!!

Mustard Pickles

2 pounds 3 to 4-inch cucumbers cut into 1/2-inch slices
1 quart green tomatoes (about 6 medium)
3 cups cauliflowerets (about 1 small head)
3 cups chopped green peppers (about 3 medium)
3 cups chopped red peppers (about 3 medium)
1 whole onion cut into pieces
1 cup canning salt
4 quarts plus 1/2 cup water, divided
1 1/2 cups sugar
1/2 cup flour
1 tablespoon turmeric
1/2 cup prepared mustard
5 cups cider vinegar

Combine vegetables in a large bowl.  Dissolve salt in 4 quarts of water.  Pour over vegetables, cover and let sit 12 to 18 hours.  Drain; rinse and drain thoroughly.  Combine sugar, flour and turmeric in a large sauce pot (I used a stockpot).  Gradually add 1/2 cup water, whisking until smooth.  Whisk in mustard and vinegar.  Cook until sauce coats the spoon then add vegetables; simmer 15 minutes.  Pack hot pickles and liquid into jars, leaving 1/4-inch head space.  Put on seals that have been sitting in boiled water and screw on caps.  Process 10 minutes in a boiling water bath canner.

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