Recipe For Mustard Pickle Relish Food

DELICIOUS GOLDEN MUSTARD PICKLES

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

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.

GREAT MUSTARD RELISH

Steps:

• Place pickle slices in a food processor; pulse until pickles resemble relish. Spoon relish into a bowl and set aside. Rinse and dry food processor bowl. Add onion and pulse until it is the same size as the relish. Stir onion and mustard into the relish with a spoon until well-blended.

SWEET PICKLE RELISH

Steps:

• Combine cucumbers, onions, red bell pepper, and green bell pepper in a large bowl; add salt and pour in enough cold water to cover. Allow to soak for 2 hours. Thoroughly drain in a colander.
• Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir sugar into mixture and bring to a boil, stirring until sugar is dissolved, 2 to 3 minutes. Add the drained vegetable mixture and return to a boil, about 10 minutes. Remove pot from heat.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or 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 a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until 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). Store in a cool, dark area.

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.

HOMEMADE PICKLE RELISH

Steps:

• Toss cucumber and onion with 3/4 teaspoon salt in a sieve set over a bowl and drain 3 hours. Discard liquid from bowl. Wrap cucumber and onion in a kitchen towel (not terry cloth) and squeeze out as much liquid as possible.
• Bring vinegar, sugar, and 1/4 teaspoon salt to a boil in a small heavy saucepan, stirring until sugar has dissolved, then boil until reduced to about 1/2 cup, 3 to 4 minutes. Add cucumber-onion mixture and simmer, stirring, 2 minutes. Stir cornstarch mixture, then stir into relish. Simmer, stirring, 1 minute. Transfer relish to a bowl and chill, uncovered, until cold, about 1 1/2 hours.

HOME MADE QUICK PICKLE RELISH

Steps:

• Combine all ingredients, stir and serve with hot dogs or hamburgers.

MUSTARD PICKLES

Steps:

• Peel and cut onions into medium sized pieces.
• Peel cucumbers, remove seeds and centres.
• Cut to desired size.
• If cucumbers are green and not too ripe, skin may be left on.
• Separate cauliflower into small flowerets.
• Dice red peppers.
• Make a brine to cover vegetables of 1/2 cup coarse salt to 1 quart water.
• Add a pinch of alum and let stand overnight (up to 24 hours).
• Then Drain vegetables and prepare sauce.
• Pickling bag: put spice in 3-4 layers of cheescloth and close tightly with string or a knot.
• set aside Boil 3 cups of the vinegar with 3 cups of the sugar and pickling spice bag for 1 minute.
• Remove pickling spice bag and throw out.
• Combine remaining sugar, remaining vinegar, flour, mustard powder, turmeric and celery seed and add to hot mixture.
• Cook sauce until thick, continually stirring with whisk.
• Add vegetables and cook slowly for 25 minutes, stirring occasionally.
• Be careful not to scorch.
• Ladle into hot, sterilized jars, while mixture is still hot.

OLD-FASHIONED PICKLE RELISH (TRADITIONAL OR SPICY)

Steps:

• Combine the cukes, onions, and peppers in a large bowl. Sprinkle with salt and cover with cold water. Place a layer of ice cubes on top to cover surface of relish.
• Let stand 2 hours up to 12 hours.
• Drain thoroughly, pressing out excess liquid.
• Place drained veggies, sugar, vinegar and spices in a large stainless steel kettle. If making the spicy version, you will add your pepper flakes now also.
• Bring to a boil over high heat watching so as not to scorch. Simmer for 10 minutes.
• Pack hot into 1/2 pint jars.
• Process in a water-bath for 10 minutes.

PICALLILI/MUSTARD PICKLE RELISH

Steps:

• Break cauliflower into small florets. Chop the carrots, papaya, bell peppers, onions, cucumber and celery into small pieces. Scald the vegetables in a mixture of water and 1 tablespoon for 10 minutes; drain well.
• Combine the flour, mustard, remaining salt and turmeric; add one cup of water. Cook over medium heat, stirring constantly until the mixture thickens. Add the vinegar slowly and bring to a boil. Add the finely chopped jalapeños, then add the other vegetables and remove from the heat, stirring well. Pack into jars and seal immediately.

UNCLE BILL'S MUSTARD PICKLES

Steps:

• Wash and finely chop cucumbers.
• Seed and dice sweet red and green peppers.
• Place chopped cucumbers and peppers in a large bowl.
• Sprinkle over with pickling salt, cover and let sit overnight.
• The next morning, drain off the liquid and discard.
• Finely chop cauliflower, onion and celery and mix in with the cucumbers and peppers.
• Transfer vegetables to a large cooking pot.
• Add vinegar and sugar and bring to a boil.
• Reduce heat and simmer for 10 to 15 minutes until vegetables are just tender, DO NOT OVERCOOK.
• In a small bowl, mix mustard and turmeric in a half cup of cold water.
• When vegetables are nearly done, mix in mustard mixture and stir until well blended and bring mixture back to just boil.
• Sterilize and prepare canning jars of your choice.
• Fill jars to within 1/4" of the top of the jars.
• Apply lids and screw tops and process according to the method you are most familiar with.
• When jars are sealed and cooled, label and store in a cool, dark place.