My house smells like a pickle factory! Today I am doing pickled beets. Yesterday Mom and I tried two new Mustard Pickle recipes. They were both delicious! My recipe came from a new cookbook by Trish Magwood - In My Mother’s Kitchen. Katie gave it to me for my birthday. I love the title.
This is my version of the recipe.
Mustard Pickles
makes 12 - 500ml jars
6 pickling cucumbers [4 inches long] scrubbed and cut into hunks
2 large cauliflower, cut into florets
6 medium onions, chopped
3 red peppers, seeded and chopped
3/4 cup pickling salt
Prepare vegetables and place in large bowl. Sprinkle with salt. Add enough boiling water to cover vegetables. Cover and allow to sit overnight at room temperature.
The next day, drain and rinse the vegetables in batches. Put vegetables in large pot.
Mix together:
8 cups sugar
6 cups white vinegar
1/2 cup mustard seeds
Cook over medium high heat and bring to a boil – stirring often.
In a small bowl, make a paste of:
2/3 cup flour
1/2 cup dried mustard
1 tablespoon turmeric
and enough of the hot vinegar from the pickles so that your paste is thin and smooth.
Stir paste into pickle mixture and stir well.
Return to a boil stirring constantly.
Boil for 5 minutes.
Remove from heat.
Prepare jars by following manufacturer’s instructions.
recipe from: http://bitebymichelle.com/tag/pickles/
