Small Batch Mixed Vegetable Mustard Pickles Food

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.

SMALL BATCH MIXED VEGETABLE MUSTARD PICKLES

Steps:

• Cut a thin slice from the ends of each cucumber and cut into thick slices. Place cucumbers, califlower and onions in a large non-reactive container. Combine salt with lukewarm water, stirring until dissolved. Pour over vegetables and let stand 24 hours. Make sure vegetables are covered, I often have to make the brine a couple of times to have them covered.
• After 24 hours, drain the vegetables well, and rinse them well.
• Combine sugar, flour, mustard, celery seeds and tumeric in a large saucepan, stir until well mixed. Whisk in vinegar and water. Bring to to a boil over high heat stirring constantly, until smooth and thickened. Add vegetables and return to a boil for 30 seconds.
• Remove hot jars from canner. Remove vegetables from liquid with a slotted spoon; pack into jars. Process 10 minutes for pints (500 ml) jars and 15 minutes for quart (1 L) jars.

MIXED MUSTARD PICKLES

Steps:

• In a large enamel or stainless pot combine the vinegar, honey, celery seeds, mustard seeds, and turmeric.
• Stir well and over high heat bring to boiling stage.
• Add remaining ingredients.
• Return product to the boiling stage.
• Remove from heat.
• Fill hot sterile jars with vegetables.
• Cover with hot liquid, leaving 1/2 inch head space.
• Process for 5 minutes in a boiling water bath canner.
• Makes about 10 pints.