This week has flown by thus far! In a way it is good as the weekend is approaching but on the other side of the coin another week is gone and the house is not completed. We are still shooting for early December but some people are looking at me funny when I mention that.
Remember back on Tuesday I shared with you a simple cranberry preserve? Today I wanted to talk about another one of my favorite yet classic preserve – MUSTARD PICKLES. These pickles are drop dead amazing if you like mustard pickles at all. The tartness of the vinegar combined with the crunch of the cucumbers and the silkiness of the sauce = YUM.
This can be a little bit of chopping project, however the cooking process is very quick and simple. For me, mustard pickles are such an awesome addition to a meal. Whether it is on the side or a roast chicken dinner, or in the bread of a nice hearty beef sandwich – I chalk this up as a must have preserve.
Ingredients
- 20 Cups Cucumbers
- 3 lbs. Onions
- 1 Cauliflower
- 1 Red pepper
- 1 Green pepper
- 7 Cups white sugar
- 2 Tbsp. tumeric
- 4 Tbsp. coarse salt
- 1 1/2 Cups flour
- 2 Tbsp. dry mustard
- 2 Tbsp. mustard seed
- 4 Cups vinegar
Method
- In a large pot peel and cut up fine, cucumbers, onions, peppers and cauliflower.
- Mix all dry ingredients together; add vinegar slowly, mix well.
- Pour over vegetables and bring to a full boil.
- Boil two minutes.
- Pour into hot, sterilized jars and seal immediately.
- ENJOY!
Zesty Tip: The pickles will thicken slightly after the cooking process is completed so do not be concerned if you think the mixture is too thin when you go to bottle.
Well I hope you enjoyed another preserve recipe. It really is a big party of fall cooking. This is such a popular preserve down here especially when the pickling cucumbers are out in full force – late summer, early fall.
Question of the day
Do you have a favorite pickle?
Have an awesome Thursday, before you know it the weekend will be here.
Take care
zesty
Related posts:
- Grilled Orange Balsamic Pork and New PEI Potatoes
- Cranberry Jelly and A New Zesty Store
- Fresh Crisp Salad with Feta!
- A Great Holiday Celebration
- Grilled Barbecue Pork Loin Sandwich with Slaw
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Whether it is about recipes, food techniques, food tips, or meal suggestions in a rush - this is your one stop food shop. When I was sitting at home - I always wanted to write a blog and help people in everyday life come up with innovative and different approaches to food. So here it is - released for all to see - I hope you enjoy!
I love pickles but I don’t think I’ve ever had mustard pickles?? I’d really like to try this.
Oh Zesty – as of late you have been posting some of my most FAVORITE eats! Cabbage rolls, mustard pickles etc – they bring back so many wonderful childhood memories
When my family made this recipe instead of regular onions we used pearl onions and ever since I was a kid they were the most fun part to eat in this preserve!
Bubbies are really good! Hope you get in by December to celebrate your new home and X-mas!
I have never heard of mustard pickles, but great recipe!
Bread and butter pickles were my favorite when I was younger, however I don’t eat pickles every often now.
I love the lighting on those vegetables.
I’ve never had mustard pickles before! Sounds very interesting!
THESE ARE MY FAVORITE!!!! I truly think it’s a Martime thing though!! My dad puts up over 2 dozen jars of mustard pickles every year!
Finally got my ‘upper Canadian’ hubby to try some mustard pickles..and now he is hooked!
Can’t wait to try out your recipe!
Looks soo good! I love the pickle served on a Ploughman’s sandwich in Ireland. I should try making my own!
Photos of your vegetables are awsome
Mustard pickles are my All Time Fav.!
My Mom makes a huge batch every year and I always sneak down into the cold cellar and stash a few bottles in my purse. (She knows though, I’m not that sly).
I love mustard pickle on top of a fried egg! Heaven!