Recipe 4 All: Favorite Mustard Pickles Recipe — Every recipe in the World on this site.

Recipe 4 All: Favorite Mustard Pickles Recipe

Favorite Mustard Pickles

Yield: 6 servings
12  Med. Sized Cucumbers
6  Med. Sized Onions
6  Red Peppers, Seeded
2qt Gherkins (Small Cucumbers)
2qt Pearl Onions, Peeled *
2  Large Heads Cauliflower **
cups Pickling Salt
8cups Sugar
8cups Cider Vinegar
cups Unbleached Flour
½cups Dry Mustard
3tablespoon Tumeric
2tablespoon Celery Salt
* Pearl onions are the small white or silver skinned onions used in

** Break cauliflowers into bite-sized flowerets.

Finely chop or grind, through the medium blade of a food chopper, the cucumbers, onions, and red pepper, and put each ground vegetable into a separate bowl. Rinse the food chopper between each vegetable. Also put into separate bowls, the gherkins, white onions, and the cauliflower flowerets. Sprinkle each vegetable with the salt, using about ¼ c to each bowl. Cover the gherkins, pickling onions, and cauliflower with cold water and let all the vegetables stand overnight. In the morning, drain the chopped vegetables in a colander; drain the whole vegetables and dry them with a towel. Mix the vegetables in a preserving kettle, stir in the sugar and 6 cups of the vinegar, and bring the mixture to a boil. Combine the flour, mustard, tumeric and celery salt and mix them to a smooth paste with the remaining vinegar. Stir the paste gradually into the vegetables and continue to stir until the sauce is slightly thickened. Turn the pickles into jars and seal at once. Makes 6 quarts.

Your Favorite Mustard Pickles is ready. Happy cooking!

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