Mustard Pickles Recipe

Rick Browne and local cookbook author Ester Clowater-Sarchfield cook mustard pickles

October 31, 2009 By Rick Browne

Print Recipe ="all" />

Serves:6
Total time: 45 minutes

Ingredients:

2 quarts chopped cucumbers (peeled and seeds removed)
1 quart chopped onions
2 green peppers, coarsely chopped
1 quart cauliflower, in small flowerettes
1 red pepper, coarsely chopped
4 cups vinegar
4 cups white sugar
2 tablespoons salt
¾ cup flour
Dry mustard
Tumeric
Celery seed

Directions:

1. In a large pot heat vinegar, 3 ½ cups white sugar, spices, salt and flour for 15-20 minutes.

2. Add the chopped peppers, onions and cauliflower to the pot.

3. Peel the cucumbers, cut in half lengthwise, then using a spoon, hollow out the center of the cucumbers like you're making a canoe to remove the seeds. Then cut in half lengthwise again and chop into 1-inch pieces, and add to the pot. Stir. Cook just until it breaks a boil.

4. Remove and pour into warmed jars, seal and label.

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Rick Browne and local cookbook author Ester Clowater-Sarchfield cook mustard pickles

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