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.
- 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
- 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.
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.