DELICIOUS GOLDEN MUSTARD PICKLES
These are the best mustard pickles that you will ever have...if you love mustard pickles, and have some time, these are well-worth the time and effort to prepare, once you make these a few times, you will probably do them with your eyes closed!...a definate must-make! Note: plan ahead, the blanched veggies have to sit for 12 hours.
Provided by Kittencalrecipezazz
Categories Low Protein
Time P2D
Yield 20 cups
Number Of Ingredients 11
Steps:
- Trim the core off of cauliflower; cut into bite-size florets to make 8 cups.
- Place in a large stockpot, along with cucumbers, onions, red and green peppers.
- Sprinkle with 1/2 cup pickling salt; cover with cold water.
- Set aside in cool spot (do not refrigerate) for 12 hours.
- Return the pot to element; bring veggie mixture just to a boil, over med-high heat; drain in large colander, discarding brine.
- Set the veggies aside.
- Rinse the pot.
- Add 4 cups of vinegar; bring to boil over medium heat.
- Meanwhile, in a large bowl, whisk together, sugar, flour, mustard and tumeric powder; whisk in 1 cup water, and remaining vinegar to make a smooth paste.
- Whisk into hot vinegar, and bring to a boil; reduce heat, and simmer, stirring constantly until smooth and thickened (amout 3 minutes).
- Add the veggies, stir to coat.
- Bring to a boil, stirring gently.
- Ladle into 2-cup hot canning jars, leaving 1/2-inch head space.
- Cover with warm discs; screw on bands fingertip tight.
- Process in boiling water canner for 10 minutes.
- Remove, and let cool on rack.
HOW TO MAKE MUSTARD PICKLES - GREAT-GRANDMA'S RECIPE
This old-fashioned mustard pickle recipe is straight from Great-Grandma's kitchen and is delicious on sandwiches, hot dogs, hamburgers and in salads. A must make when the summer bounty is on!
Provided by Melissa Norris
Categories Condiment
Number Of Ingredients 11
Steps:
- Place cucumbers and onions in a large stainless steel or glass bowl.
- Mix 1 cup of pickling/canning salt with 8 cups of cold water (double this as needed if doing a larger batch of pickles). Pour over top of cucumbers and onions, add more cold water if necessary to cover the tops of the cucumbers. Use a clean plate and place on top of the cucumbers to keep them under the surface of the ice salt water.
- Fill a pint sized Mason jar with water (use a lid) and set it on top of the plate to act as a weight. Let soak for 1 to 2 hours on the counter or put the bowl in the fridge overnight or for 12 hours.
- After soaking cucumbers and onions, pour out salt water and rinse thoroughly with cold water and allow cucumbers to drain.
- Prepare water bath canner and begin warming the water.
- In a large stainless steel pot, combine sugar, dry mustard and turmeric, celery salt, and ClearJel®, then pour in a ½ cup of water, whisking until combined and smooth. Pour in vinegar and bring to a full boil while stirring.
- Once it's reached a full boil, lower heat to a simmer and stir until it thickens up, then add the cucumbers and the onions and bring to a boil. When it reaches a boil with the vegetables added, keep at a low boil and cook for 5 minutes, stir as needed.
- In jars just washed in hot soapy water and rinsed, pack the relish/pickle mixture to a ½ inch headspace. Remove air bubbles and add more product if needed to keep the ½ inch headspace. Clean the rim, put on lid and bands, and screw down to finger tip tight. Place filled jar into your water bath canner. Make sure at least 1 inch of water covers the top of the jars.
- Bring water to a full boil, once water is boiling, process pints for 10 minutes.
- Turn off heat, remove lid, and let jars sit in canner for 5 minutes. Then remove from canner and let cool and seal on a folded towel.
BEST MUSTARD EVER
Provided by Alton Brown
Categories condiment
Time 1h16m
Yield about 1 1/4 cups
Number Of Ingredients 10
Steps:
- In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.
OLD-FASHIONED MUSTARD PICKLE
This is one of my mother's recipes. I have never made it but I certainly remember eating it! The pickles are very tart but tasty for anyone who likes mustard.
Provided by Sackville
Categories Vegetable
Time P1DT30m
Yield 7-8 pints
Number Of Ingredients 16
Steps:
- Make a brine by mixing 1/2 cup salt and 2 quarts soft water in a large bowl.
- In the water, soak the onions, pickling cucumbers, large cucumbers and green tomatoes overnight.
- The next day, drain the vegetables.
- Cut the large cucumbers and green tomatoes into thick slices.
- Cook the onions and cauliflower in boiling water until they are barely tender.
- Drain and add to bowl.
- Add celery and sweet peppers to bowl.
- Now prepare the sauce by mixing the sauce ingredients in a large pot.
- Cook, stirring until smooth and thickened.
- When the sauce is boiling, stir in the vegetables.
- Just heat through-- do not cook the vegetables.
- Spoon immediately into freshly scrubbed pint jars.
- Make sure the vegetables are covered in hot mustard sauce and seal.
GREAT AUNT VERA'S SWEET MUSTARD PICKLE
My Grandmother's sister's recipe... it's at least 70 years old. I usually hate pickle but I love this one :) Excellent use for all the home grown green tomatoes that never go red. Great on crackers w/cheese, in a cold meat sandwich etc. It does make a LOT though... but you shouldn't have a problem giving it as gifts tc.. Our family and friends are always coming back for more:) This makes at least 19 LARGE jars.. so I'd recommend cutting the recipe down to 1/4 if you want to make this the first time..)
Provided by kiwidutch
Categories Chutneys
Time P1DT13h
Yield 19 large jars
Number Of Ingredients 12
Steps:
- Cut up vegetables, add the salt, cover with cold water and leave to stand overnight.
- Pour off the liquid next morning, put vegetables in to big pan (or several as necessary) and cover with vinegar.
- Add sugar and cook until soft.
- Mix the flour, mustard, turmeric, curry and mix to a smooth paste with some cold vinegar.
- Remove main mixture from heat and add paste in stages VERY carefully to the main mixture (too much too quick and it will become lumpy) Stir well and boil for 5 minutes.
- Bottle in screw-top jars.
- Refrigerated, this stuff keeps for months and months.
- Note: This makes at least 19 large jars, so I'd highly recommend doing a 1/2 or 1/4 recipe first!
OLD FASHIONED MUSTARD
Steps:
- 1. In a medium saucepan, mix together vinegar and mustard.
- 2. Stir in remaining ingredients and bring to a slow boil while stirring constantly.
- 3. Cook and stir until mustard thickens, about 10 minutes.
OLD FASHIONED HAM WITH BROWN SUGAR AND MUSTARD GLAZE
Make and share this Old Fashioned Ham With Brown Sugar and Mustard Glaze recipe from Food.com.
Provided by MonsterMaha
Categories Ham
Time 10h
Yield 1 ham, 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F.
- Method 1: Place ham in large roasting pan. Pour apple juice over ham. Cover ham completely with parchment paper, then cover ham and roasting pan completely with heavy duty foil, sealing tightly at edges of pan.
- Bake ham until thermometer reads 145 F, about 1 hour 10 minutes or 7 minutes per pound.
- Remove ham from oven. Increase oven temp to 375°F.
- Method 2: instead of using parchment paper and foil, use a turkey bag.
- Remove foil and parchment paper from ham or remove ham from bag.
- Drain and discard liquids from roasting pan.
- Cut off rind and all but 1/4 inch thick layer of fat from ham and discard.
- Using long sharp knife, score fat in 1 inch wide 1/4 inch deep diamond pattern.
- Spread mustard evenly over fat layer on ham.
- Pat brown sugar over mustard coating, pressing firmly to adhere.
- Drizzle honey evenly over.
- Bake until ham is well glazed, spooning any mustard and sugar glaze that slides into roasting pan back over ham, about 30 minutes.
- Transfer ham to serving platter and let cool at least 45 minutes.
- Slice ham and serve slightly warm or at room temperature.
Nutrition Facts : Calories 982.3, Fat 53.4, SaturatedFat 17.6, Cholesterol 312.4, Sodium 7989.1, Carbohydrate 19.2, Fiber 0.5, Sugar 11.9, Protein 105.7
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