The Pioneer Woman Tasty Kitchen
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Eva’s Mustard Pickle

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Level: Intermediate

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Description

Mustard Pickle is an old time canning favorite. It is absolutely delicious spooned on pot roast or ham. It will also spruce up a sandwich wonderfully. This is my husband’s late grandmother Eva’s treasure of a recipe. It may be a lot of work, but it’s worth all the effort. I’m just happy I only have to make it once every few years!

Ingredients

  • 50 whole Medium Pickling Cucumber (3 - 4 Inches)
  • 3 pounds Pickling Or Pearl Onions
  • 2 whole Large Heads Of Cauliflower
  • 1 cup Salt
  • Water For Brine
  • ½ gallons White Vinegar
  • 4 ounces, weight Colman's Dried Mustard
  • 3 Tablespoons Pickling Salt, Or Regular Salt
  • 4 cups Sugar
  • 1 Tablespoon Turmeric
  • 1 Tablespoon Curry Powder
  • 1 Tablespoon Celery Seed
  • 1 Tablespoon Powdered Ginger
  • 1 cup Flour
  • 2 whole Red Peppers, Finely Chopped

Preparation

The night before, chop up pickling cucumbers into 1/2 slices. Peel onions by pouring boiling water over them and letting stand for about 2 minutes. Drain and place in an ice water bath to stop the cooking. Using a sharp knife, cut off the ends and peel. Chop up cauliflower into 1/2 -3/4 inch pieces. In a large pan or bowl, cover vegetables with cold water and add one cup of salt. Stir and set aside overnight.

The next day, drain and rinse thoroughly. Pour vegetables into a large stock pot and cover with about 1/2 gallon vinegar. Bring to a boil. Add mustard, pickling salt, sugar, and other spices. Add flour to thicken and return to a boil. Add finely chopped red peppers. Simmer for 1 hour. Sauce should thicken.

Using safe canning methods, bottle in pint jars in a boiling water canner. Check with your local state extension office for processing times. For my altitude in the Mountain West it’s 20 minutes.

Makes 13 pints.

3 Comments

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Lauralee on 10.6.2010

This recipe is a keeper for sure. I love going to Canada to always bring home a jar or two of mustard pickles. Now I don’t have to make the trip to enjoy them, I can make my own. Thank you for this lovely treat!

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zina on 9.14.2010

Sounds delicious and on my list of recipes to try. Also helpful with processing times and other helpful canning information is:
http://uga.edu/nchfp/publications/publications_usda.html

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kathyingreendale on 8.19.2010

This sounds similar to something that my grandma made called “Chow Chow”. I’m really hoping it is, because it’s one of the things that I never learned to make and now that she’s passed on I want it more than ever.

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