Thursday, March 29, 2012

Mustard Pickles

Cut in small pieces and soak together overnight
3 qt cucumbers
2 qt onions
1 qt cauliflower
1 c salt (non- iodized)
Enough water to cover, keep cold.
Next day- wash well- cover with 2 qts cider vinegar and 3 cups sugar.
Bring to a boil and simmer 20-30 min.
Lift vegetables out. Thicken with:
1 cup flour
1 cup sugar
1 cup dry mustard
1/2 T celery seed
1 T tumeric
and pimento (if desired)

Put vegetables in a and simmer about 10 min.
Too much liquid but probably necessary.

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