Grammie Beas Fabulous Mustard Pickles Food

GRAMMIE BEA'S FABULOUS MUSTARD PICKLES

Steps:

• Cut cucumbers in 1/2, and then into 1/4's. Cut into chunks about 2" long. Put in jar.
• Add water to the vinegar. (If you want pickles in a hurry, add hot vinegar to hot water).
• Pour over pickles in jar.
• Add dry mustard, sugar, and salt. Put on cover.
• You can process these if you want to, but we always eat these so fast that we don't.
• Let sit for a couple of weeks and eat.

SUNNY'S EASY MUSTARD PICKLED VEGGIES

Steps:

• Prepare the veggies. Peel the cucumbers and slice into 3/4-inch coins or slice lengthwise into spears. Peel and thinly slice half of the onion, then finely chop the other half. Place the cucumbers, corn, jalapeno, onion and thyme in a heat-safe jar or sealable container.
• Prepare the liquid. Heat the vinegar, honey, sugar, mustard, peppercorns, garlic, a nice pinch of salt and 1 cup water in a small pot on medium heat, stirring until the sugar and salt dissolve. Taste and adjust with more sugar or salt if needed. Bring to a simmer, then remove from the heat. Pour the hot liquid over the prepared veggies and stir. Cover and refrigerate until fully chilled. Serve chilled or room temperature.

GRAMMIE BEA'S CRISPY BREAD AND BUTTER PICKLES

Steps:

• Wash cucumbers and pepper.
• Cut cucumbers and onions in slices 1/4-1/2" thick.
• Cut pepper into thin strips and then cut into thirds.
• Soak all overnight in salted water.
• When ready to make pickles:.
• Put 1 quart vinegar in a large pan or kettle.
• Add cloves, black pepper, celery seed, mustard seed, turmeric powder, and sugar.
• Drain the liquid out of cukes, pepper and onions. Add them into the vinegar mixture in the kettle.
• Bring to a good scald, almost a boil.
• Next, sterilize jars in boiling water in a large canning pan, or whatever you are using.
• Add the pickle mixture to the jars, and seal while hot.
• Make sure seals are down.
• Note: Preparation time does not include soaking the cucumbers and onions overnight, or sterilizing the jars.

MUSTARD PICKLES

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.

GRAMMIE BEA'S FRIED SMELTS

Steps:

• Buy as many fresh water smelts as you need. They are smaller and sweeter than sea smelts.
• Clean the smelts in cold water, cutting off the heads, and snip down the belly with scissors, to remove the bellies.
• Rinse out the bellies of each one, as you cut and snip the heads.
• Soak in cold water, until you are ready to cook them, or put in fridge.
• When ready to cook you will need:.
• Eggs, beaten in a lg. bowl, enough to dip all your fish in,(depending on how much you are making depends on how many eggs you.
• need).
• I use about 3 eggs for 2 lbs. of smelts.
• Jiffy corn muffin mix, (if you are cooking 2-3 lbs. of smelts 1 box will do. If you are doing more, then you will need at least 2 boxes).
• oil, enough to fill the frying pan up about 2".
• salt, to taste.
• Beat the eggs well, and put them in a bowl.
• Put Jiffy corn muffin mix in a lg. plate, and mix in salt, about 1/2 teaspoons per box.
• Put oil in frying pan to get hot. Cook on high heat, letting the pan get hot, before putting in your fish, then turn down the heat to med-high.
• Dip your fish in the egg, and then in the muffin mix.
• Deep fry in at least 2" of oil in a heavy frying pan, until golden brown.
• You can also use this corn muffin mix to cook any other sweet fresh water fish, such as horn pout, or what you may call catfish, bass, white perch etc.

GRANDMOTHER'S MUSTARD PICKLES

Steps:

• In a large bowl, combine the cucumbers, onions, cauliflower and bell pepper. Stir together the salt and water; pour over the vegetables. Cover, and let stand overnight at room temperature.
• Sterilize 5 (1 quart) jars with lids and rings. Keep in a hot water bath until needed.
• Transfer the vegetables and brine to a large pot and set over medium heat. Bring just to a simmer, but remove from the heat before they come to a boil. Pour into a colander and drain thoroughly.
• Dry out the large pot and stir together the flour, mustard powder, sugar and turmeric in it. Stir in just enough apple cider vinegar to make a smooth paste, then stir in the remaining vinegar. Bring to a boil, stirring frequently, and boil until thick and creamy, 10 to 15 minutes. Add the vegetables and simmer over medium heat until vegetables are tender but not overcooked, 5 to 10 minutes.
• Pack into hot 1 quart jars, filling to 1/2 inch of the rim. Seal with lids and rings. Process in a bath of simmering water for 10 minutes, then cool to room temperature. Refrigerate any jars that do not seal properly and consume within two weeks.

BEA AND BILL'S BREAD AND BUTTER PICKLES

Steps:

• Combine cucumbers, onions, pickling salt, and garlic in a large pot. Place enough cracked ice atop the cucumber mixture to cover by at least 2 inches.
• Cover the pot with a lid and refrigerate 3 to 12 hours. Drain all liquid from the mixture. Discard any remaining pieces of ice. Remove the garlic and set aside.
• Bring the sugar, vinegar, mustard seed, turmeric, and celery seed to a boil in a separate large saucepan, stirring frequently. Add the cucumber and onion mixture; return to a boil. Reduce heat to medium-low and cook at a simmer until cucumbers and onion are soft, 5 to 10 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumber and onion mixture into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place jars in a canning pot with at least an inch of water covering all of the jars and boil for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If you have a can that does not seal, just stick it in the fridge and eat that jar first. Store in a cool, dark area, and wait at least 3 hours before opening.

GRAMMIE BEA'S NEW ENGLAND BOILED DINNER

Steps:

• Place ham in a large dutch oven style kettle.
• Cover with cold water, and fill to about 2" above top of ham. Cover kettle, and bring to a boil using high heat.
• Turn down to med-high and let boil a few minutes, then drain water, and refill with water 2" above ham, and bring to a boil again over high heat. This method is used to make the ham less salty. (Or you may refrigerate ham overnight in water, and change water several times before cooking instead).
• Once water comes to a boil, turn heat down to med. to med-high making sure it keeps boiling. Keep cover on kettle while cooking.
• Add peeled onions to the kettle.
• Cook ham 1/2 hour per pound of ham.
• Add some water to the kettle, when it starts getting low.
• Peel and cut potatoes and carrots.
• Wash and core cabbage, then cut into wedges.
• Add vegetables during the last 30-40 minutes of cooking time. Serve when veggies are tender, or to your liking.

GRAMMIE BEA'S BOSTON BAKED BEANS

Steps:

• Clean beans of pebbles and rocks.
• Put cleaned beans in pot. Set aside.
• Mix sugars, molasses, and mustard. Add salt and pepper. Mix into beans.
• Add enough water to cover beans.
• Place salt pork down into beans. You can opt to cut it up, or leave it whole, like my gram used to do.
• You can also put the onions in whole, or opt to chop them up. She used to keep them whole, so us kids could fight over them lol.
• Bake in bean pot, at 200 degrees, all night or 8 hours If not done, finish in the morning.
• When beans are ready to be eaten, turn oven up to 450 until beans start to boil, then turn back to 200, until ready to serve.
• Note: If beans look like they are drying out, just add water as you are cooking.

SWEET MUSTARD PICKLES

Steps:

• Combine the water and salt in a large pot. Add the cauliflower, onion, and cucumber to the pot and allow to soak overnight.
• Bring the mixture to a boil over medium-high heat; simmer until the vegetables are tender; drain. Add the vinegar, flour, sugar, mustard powder, curry powder, and turmeric to the vegetables and bring to a boil; reduce heat to medium-low and simmer until the mixture thickens, stirring occasionally.
• Ladle into sterilized jars; seal. Process in a boiling-water canner for 5 minutes.