Hot 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:

• In 12 quart pot combine first 4 ingredients.
• Dissolve 1 cup of salt into 4 quarts of water and pour over until thoroughly moistened.
• Store in cool place (not fridge) for 12 to 18 hours.
• Drain off extra liquid and add cucumbers, capers, celery seed and remaining tsp of salt and 1 quart fresh water to pot.
• Bring to boil over high heat, reduce to medium and cook, uncovered 10 minutes or until vegetables are tender but still resistant when pierced.
• Drain in colander, discard liquid and place veggies in large stainless steel, glass or enameled bowl.
• Melt butter in 2 quart saucepan over moderate heat.
• When foam begins to subside, stir in flour and mix.
• Add vinegar and cook, stirring constantly, until sauce thickens and boils.
• Reduce heat to low and simmer 3 minutes.
• Beat in sugar, turmeric and mustard.
• Pour half of the sauce over vegetables, turn to coat evenly.
• Set remaining sauce aside, covered (not in fridge).
• Marinate vegetables at room temp for 24 hours and then stir in reserved sauce.
• These may not be served at once or packed into jars and stored, tightly covered in fridge for up to 3 months.

Steps:

• Place the sliced cucumbers and onions into a large bowl and sprinkle the salt over the top. Fill the bowl with enough water to cover the cucumbers. Let stand for 8 to 10 hours.
• Drain and rinse the cucumbers and onion with fresh water. Sterilize 4 (1 quart) jars and lids.
• In a 6 quart pot, stir together the sugar and flour. Whisk in the vinegar, turmeric, mustard powder and celery seed to make a smooth paste. Add the cucumbers and onions and fill with enough water to cover. Stir, and bring to a boil. Cook until thickened, about 10 minutes, stirring frequently.
• Pour into hot sterilized jars filling to within 1/2 inch of the top. Seal with lids and rings. Process for 10 minutes in a simmering water bath. Refrigerate any jars that fail to seal properly.

Steps:

• Dissolve the salt in about 4 litres of water. Put the onions or quartered shallots, tomatoes and cauliflower in a large bowl and cover with the salted water. Cover with cling film and keep in the fridge or a cool place for 24 hrs.
• Drain the vegetables in a colander and tip them into a large preserving pan or flameproof dish. Add the cucumber and capers, and cover with 2 litres of fresh water. Bring to the boil and cook for 10 mins. Drain the vegetables and tip into a large bowl.
• Melt the butter in a saucepan, then add the flour and stir well to make a roux. Slowly add the vinegar, stirring all the time, and cook for a few mins until thickened. Add the sugar, turmeric and mustard powder, and season with black pepper. Pour over the vegetables and stir to combine. Pack the vegetables into sterilised jars (see tip below) and seal.
• Leave in the fridge for at least 5 days before eating, so that the vegetables can absorb all the mustardy flavours. Will keep in the fridge for 6 weeks.

Steps:

• Peel and cut onions into medium sized pieces.
• Peel cucumbers, remove seeds and centres.
• Cut to desired size.
• If cucumbers are green and not too ripe, skin may be left on.
• Separate cauliflower into small flowerets.
• Dice red peppers.
• Make a brine to cover vegetables of 1/2 cup coarse salt to 1 quart water.
• Add a pinch of alum and let stand overnight (up to 24 hours).
• Then Drain vegetables and prepare sauce.
• Pickling bag: put spice in 3-4 layers of cheescloth and close tightly with string or a knot.
• set aside Boil 3 cups of the vinegar with 3 cups of the sugar and pickling spice bag for 1 minute.
• Remove pickling spice bag and throw out.
• Combine remaining sugar, remaining vinegar, flour, mustard powder, turmeric and celery seed and add to hot mixture.
• Cook sauce until thick, continually stirring with whisk.
• Add vegetables and cook slowly for 25 minutes, stirring occasionally.
• Be careful not to scorch.
• Ladle into hot, sterilized jars, while mixture is still hot.

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.