Pickling with Mustard is a tantalizing deviation from the standard garden varieties of Pickles. Mustard Pickles are not new, in fact they are a classic mode of preserving summers bounty used by our ancestors. Mustard pickle recipes are prepared by preserving various vegetables in turmeric, vinegar assorted spices and of course mustard.
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Simple Mustard Pickles
1 lb Cucumbers
1 cup Pickling Salt
2 qt Vinegar
1 lb Sugar, brown
1 cup Dry mustard
2 qt Water
Scrub cucumbers well and slit to within an inch of the end, but don't cut in half.
Mix vinegar, water, sugar salt and mustard.
Put cucumbers in a crock and pour vinegar mixture over them.
Cover with a plate to keep pickles under the liquid. Let sit in a cool place for two or three weeks.
Mixed Vegetable Mustard Pickles
2 gallons cucumbers ,quartered lengthwise ,remove seeds, cut into chunks.
3 lbs. pearl onions, cooked and peeled
3 med. onions, chopped
3 heads cauliflower, cut up and cooked
4 1/3 cups. sugar
2 cups prepared mustard [Spicy yellow or golden brown either is fine]
2 1/2 tbsp. dry mustard
1 tsp. Turmeric
Approximately 1 1/2 qt. Water
Approximately 1 1/2 qt. Vinegar
Cornstarch to thicken (about 6-8 tbsp.)
Sprinkle cucumbers with salt; let stand overnight, then drain.
Prepare other ingredients; set aside.
Boil cucumbers in weak vinegar until transparent; drain and set aside.
Mix remaining ingredients; heat to boil. Thicken with cornstarch and mix thoroughly, add vegetables.