Great Aunt Veras Sweet Mustard Pickle Recipes

Steps:

• Trim the core off of cauliflower; cut into bite-size florets to make 8 cups.
• Place in a large stockpot, along with cucumbers, onions, red and green peppers.
• Sprinkle with 1/2 cup pickling salt; cover with cold water.
• Set aside in cool spot (do not refrigerate) for 12 hours.
• Return the pot to element; bring veggie mixture just to a boil, over med-high heat; drain in large colander, discarding brine.
• Set the veggies aside.
• Rinse the pot.
• Add 4 cups of vinegar; bring to boil over medium heat.
• Meanwhile, in a large bowl, whisk together, sugar, flour, mustard and tumeric powder; whisk in 1 cup water, and remaining vinegar to make a smooth paste.
• Whisk into hot vinegar, and bring to a boil; reduce heat, and simmer, stirring constantly until smooth and thickened (amout 3 minutes).
• Add the veggies, stir to coat.
• Bring to a boil, stirring gently.
• Ladle into 2-cup hot canning jars, leaving 1/2-inch head space.
• Cover with warm discs; screw on bands fingertip tight.
• Process in boiling water canner for 10 minutes.
• Remove, and let cool on rack.

Steps:

• Peel and thinly slice cucumbers and onions.
• Sprinkle with salt and let stand overnight.
• In morning drain well and make dressing.
• Dressing:Heat vinegar.
• Blend dry ingredients with the water, using a whisk to get it nice and smooth.
• Add thickening to heated vinegar and whisk together.
• Add the sliced cucumbers and onions, simmer together until heated through.
• Put into sterilized jars and seal. Check guidelines as to processing.
• Note: have found this sauce is good for three quarts of cucumbers and onions after they have been drained.

Steps:

• Make a brine by mixing 1/2 cup salt and 2 quarts soft water in a large bowl.
• In the water, soak the onions, pickling cucumbers, large cucumbers and green tomatoes overnight.
• The next day, drain the vegetables.
• Cut the large cucumbers and green tomatoes into thick slices.
• Cook the onions and cauliflower in boiling water until they are barely tender.
• Drain and add to bowl.
• Add celery and sweet peppers to bowl.
• Now prepare the sauce by mixing the sauce ingredients in a large pot.
• Cook, stirring until smooth and thickened.
• When the sauce is boiling, stir in the vegetables.
• Just heat through-- do not cook the vegetables.
• Spoon immediately into freshly scrubbed pint jars.
• Make sure the vegetables are covered in hot mustard sauce and seal.

Steps:

• Layer cucumbers, onions, and cauliflower in a large bowl, sprinkling salt on each layer. Cover with a towel and let sit until a decent amount of liquid had been drawn out of the vegetables, about 12 hours. Rinse vegetables and dry well.
• Combine vinegar and water in a medium pot; bring to a boil. Slowly add sugar, flour, mustard, ginger, and turmeric, stirring constantly. Boil for 5 minutes, then add vegetables and celery seed. Boil for another 5 minutes, no more.
• Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are is ready. Wash new, unused lids and rings in warm soapy water.
• Add vegetables and liquid to hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Steps:

• Make a brine by dissolving 1/2 cup of salt in 4 cups water in a large container, place the cucumber spears into the brine, and let stand overnight.
• The next day, drain the cucumbers, rinse well with water, and set aside.
• Combine the sugar, vinegar, 1 cup of water, mustard seeds, celery seed, turmeric, and pickling salt in a large nonreactive pot, and bring to a boil. Add the carrot sticks, and boil for 2 minutes, until the carrots are cooked but not mushy. Stir in the pepper slices and cucumbers, and bring back to a boil.
• Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Process in a boiling water bath canner for 15 minutes, remove the jars, and let cool to room temperature.
• Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Steps:

• Cut the Cucumbers lengthways and discard the seeds: scrape out with a spoon.
• Dice Onions,Green Tomatoes,Cauliflower and Cucumbers.
• Place into Boiler, Cover with Brine and let stand overnight.
• Next day: Place Boiler on the Stove and bring to the boil then drain into a Colander.
• Return the Boiler to the Stove with sauce mix and Boil until it thickens Stir constantly on a Low heat. Otherwise the sauce will stick.
• Add vegetables bring to a boil and then simmer for 10 minutes.
• Place in Clean Jars and allow to cool.
• Cover with Lid and Store in Cupboard.
• Keeps for 12 months . but it won't last that long !