Gram Harry’s Mustard Pickles
A family recipe for Mustard Pickles from the Nelson Family Recipe Book.
AmericanChickenEasy45 minBy Northstar
Ingredients
Servings
4
- 100 tiny pickling cucumbers
- 2 heads cauliflower
- 2-½ lb pickling onions
- ½ gal. white vinegar
- ½ lb dry mustard, ground
- One 4- to 8-oz pkg. of pickling spices
- 1 cup salt
- 1 cup sugar
- 2 T turmeric
- 1 tsp alum
- 1 dozen pint canning bottles (Kerr or Ball) or equivalent
- 1 dozen self-sealing canning lids (Kerr or Ball)
- A little flour for thickening
Instructions
- 1
Break the cauliflower into flowerets.
- 2
Cut the root end from each tiny onion and peel the outer skin from it.
- 3
As you cry, remember this is a labor of love.
- 4
Soak the cucumbers, onions, and cauliflower in a brine made with the salt and enough water to cover the vegetables.
- 5
The next morning sterilize the canning bottles by boiling in
Tags
americannelson-family