Mixed Mustard Pickles


1 lrg Cauliflower
3 lrg Green Peppers
1 lrg Sweet Red Pepper
3 cups Small White Onions, Pearl Onions
2 pounds Green Tomatoes
3 cups Tiny (Pickling) Whole Cucumbers
1 quart Cucumber Slices, Unpared, ⅛-Inch Thick
1 cup Salt
1 quart ,Cold Water
1 1/2 quarts Vinegar
2 cups Granulated Sugar
2 teaspoons Celery Seed
3/4 cup Unbleached All-Purpose Flour Sifted
1/4 pound Dry Mustard, 1 ¼ Cups
1 1/2 teaspoons Tumeric
2 cups ,Cold Water


Wash the cauliflower and break into small flowerettes. Wash, seed and halve the peppers, cutting them into 1/4-inch crosswise slices (rings). Pour boiling water over the onions, let stand for 5 minutes, then skin. (pare.)
Wash the tomatoes and cut them into eighths. Mix the cauliflower, peppers, onions, tomatoes, whole and sliced cucumbers in a large bowl. Cover with the salt and cold water combined. Let stand for 16 hours, then place the mixture in a large kettle and bring just to a boil, then drain. Meanwhile, heat the vinegar, sugar and celery seed to boiling. Mix the flour and the rest of the ingredients into a paste. Stir into the vinegar mixture, blending well. Add the drained vegetables and cook, uncovered, for 20 minutes, stirring
YIELD:9 Pints


9.0 servings


Friday, December 10, 2010 - 1:02am


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