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.
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.