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Receta Favorite Mustard Pickles

by Global Cookbook

Ingredientes

12 x Med. Sized Cucumbers 6 x Med. Sized Onions 6 x Red Peppers, Seeded 2 quart Gherkins (Small Cucumbers) 2 quart Pearl Onions, Peeled * 2 x Large Heads Cauliflower ** 1 1/2 c. Pickling Salt

8 c. Sugar 8 c. Cider Vinegar 1 1/2 c. Unbleached Flour 1/2 c. Dry Mustard 3 tsp Tumeric 2 tsp Celery Salt

Direcciones

1. Pearl onions are the small white or possibly silver skinned onions used in** Break cauliflowers into bite-sized flowerets.
2. Finely chop or possibly grind, through the medium blade of a food chopper, the cucumbers, onions, and red pepper, and put each grnd 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.
3. Sprinkle each vegetable with the salt, using about 1/4 c to each bowl. Cover the gherkins, pickling onions, and cauliflower with cool water and let all the vegetables stand overnight. In the morning, drain the minced 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 c. of the vinegar, and bring the mix 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 till the sauce is slightly thickened. Turn the pickles into jars and seal at once.
4. Makes 6 qts.

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