It's National Mustard Day! Today I wanted to talk about another one of my favorite yet classic preserve – MUSTARD PICKLES. These pickles are drop dead amazing if you like mustard pickles at all. The tartness of the vinegar combined with the crunch of the cucumbers and the silkiness of the sauce = YUM.
This can be a little bit of chopping project, however the cooking process is very quick and simple. For me, mustard pickles are such an awesome addition to a meal. Whether it is on the side or a roast chicken dinner, or in the bread of a nice hearty beef sandwich – I chalk this up as a must have preserve.
20 Cups Cucumbers
3 lbs. Onions
1 Red pepper
1 Green pepper
7 Cups white sugar
2 Tbsp. tumeric
4 Tbsp. coarse salt
1 1/2 Cups flour
2 Tbsp. dry mustard
2 Tbsp. mustard seed
4 Cups vinegar
In a large pot peel and cut up fine, cucumbers, onions, peppers and cauliflower.
Mix all dry ingredients together; add vinegar slowly, mix well.
Pour over vegetables and bring to a full boil.
Boil two minutes.
Pour into hot, sterilized jars and seal immediately.
Zesty Tip: The pickles will thicken slightly after the cooking process is completed so do not be concerned if you think the mixture is too thin when you go to bottle.
courtesy of: http://zestycook.com/pickle-me-with-mustard-pickles/