Subj : mustard pickles
To   : SHAWN HIGHFIELD
From : JIM WELLER
Date : Fri Sep 09 2022 23:43:00

-=> Quoting Shawn Highfield to Jim Weller <=-

 SH> I can't find a good mustard pickle anymore.

It's an old fashioned pickle and no longer very popular. Heinz
doesn't make them any more and my store doesn't carry Bick's or any
other brands for that matter.

 SH> Bick's ... tastes like a sugar pickle.   I had to start making my
 SH> own and while the first batch was good, I still need to play with it
 SH> to get the flavour I want.

I've got quite a few recipes for them that I have collected over the
years, but I can't vouch for any of them as I have never actually
tried them. Here's one that looks promising as it has as much
vinegar as sugar and a good amount of mustard powder.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mustard Pickles - Coleman's Mustard
 Categories: Pickles, Condiments
      Yield: 6 quarts

     12 md Cucumbers
      6 md Onions
      6    Red Peppers, seeded
      2 qt Gherkins
      2 qt Pearl Onions, peeled
      2 lg Heads of Cauliflower
  1 1/2 c  Pickling Salt
      8 c  Sugar
      8 c  Cider Vinegar
  1 1/2 c  Unbleached Flour
    1/2 c  Colman's Mustard
      3 tb Turmeric
      2 tb Celery Salt
 
  Break cauliflowers into bite-sized flowerets. Finely chop or
  grind, through the medium blade of a food chopper, the cucumbers,
  onions, and red pepper, and put each ground vegetable into a
  separate bowl. Rinse the food chopper between each vegetable. Also
  put into separate bowls, the gherkins, white onions, and the
  cauliflower flowerets. Sprinkle each vegetable with the salt,
  using about 1/4 cup to each bowl. Cover the gherkins, pickling
  onions, and cauliflower with cold water and let all the vegetables
  stand overnight.

  In the morning, drain the chopped vegetables in a colander; drain
  the whole vegetables and dry them with a towel. Mix the vegetables
  in a preserving kettle, stir in the sugar and 6 cups of the
  vinegar, and bring the mixture to a boil. Combine the flour,
  mustard, turmeric and celery salt and mix them to a smooth paste
  with the remaining vinegar. Stir the paste gradually into the
  vegetables and continue to stir until the sauce is slightly
  thickened. Turn the pickles into jars and seal at once and
  process.

  From: Duckie

  Re-posted by: Glen Jamieson
 
MMMMM
  


Cheers

Jim


.... Peter Piper picked 8.8097 liters of pickled peppers

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