From luckytrim@comcast.net Mon Jul 5 11:25:27 2004 Date: Mon, 5 Jul 2004 01:49:20 +0000 (UTC) From: Lucky Newsgroups: rec.food.recipes Subject: Mustard Pickle (2) Collection Followup-To: rec.food.cooking, rec.food.recipes Mustard Pickle Mustard Pickles Mustard Pickle A nice blend of vegetables in a hot mustard pickle 1 lb. (450g) cucumber 1 lb. (450g) onions 8 oz. (225g) carrots 1 cauliflower, medium size 3 pints (1710ml) vinegar 2 oz. (50g) sugar 2 oz. (50g) mustard 1 oz. (25g) salt Prepare the vegetables and chop into even-sized pieces Keep the carrots and cauliflower separate Add sugar and salt to the vinegar and bring to the boil Slowly stir in the mustard, mixed with a little of the vinegar Add the carrots and the cauliflower and boil for 15 minutes Add the rest of the vegetables and cook until tender Pour into warmed jars, seal and label Mustard Pickles 6 med. cucumbers, chopped 2 cup chopped onion 3 sweet red peppers, chopped 1 med. head cauliflower, cut up 1 qt. sm. pickling onions 1 cup salt 4 cup sugar 1 qt. vinegar 3/4 cup flour 1/4 cup dry mustard 1 1/2 tsp. ground turmeric 1 Tbsp. celery salt Layer vegetables and salt in bowl; cover with cold water. Let stand overnight. Drain, rinse with cold water. To make sauce, combine sugar and vinegar; heat to boiling. Mix remaining ingredients. Add some of vinegar mixture, cooled; mix and add to boiling mixture; stir well. Add drained vegetables, cook 15 to 30 minutes. Pack in hot jars, adjust lids at once. Process in boiling water bath (212 degrees) 15 minutes. Remove jars from canner and complete seals unless closures are the self-sealing type. Makes 6 1/2 pints. -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/