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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!
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.
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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!
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
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.