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Mustard Pickle

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Ingredients
  Cauliflower 1 Large, broken
  Pickling cucumber/1 quart sliced cucumber 1 Quart
  White onions 1 Quart, peeled
  Red peppers 2 , sliced
  Salt 1 Cup (16 tbs)
  Powdered mustard 1⁄4 Cup (4 tbs)
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Water 1 Cup (16 tbs)
  Vinegar 1 Quart
  Celery seed 1⁄2 Teaspoon
  Mustard seed 2 Teaspoon
  Whole cloves 1 Teaspoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Turmeric 1 Teaspoon
Directions

Arrange vegetables in layers in large bowl or enamel preserving kettle, sprinkling each layer with salt.
Let stand overnight.
Drain.
Mix mustard and sugar in large preserving kettle.
Add water, vinegar, and seeds.
Add cloves and allspice tied in cheesecloth bag.
Bring to a boil.
Add vegetables, bring again to boil and simmer until tender.
Mix flour and turmeric into a paste with a little cold water.
Add to pickles and cook for 5 minutes longer.
Remove spice bag.
Pack pickles into hot sterilized jars and seal.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Storage: 
Preserving
Restriction: 
Vegetarian
Ingredient: 
Mustard
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes

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