Aunt Lucy's Mustard Pickles

[snooness2]

Aunt Lucy's Mustard Pickles

Recipe

1qt lg cukes cubed

1qt sm cukes cubed

1qt lg onion slices

1qt pickling onions

2 red peppers diced

3 green peppers diced

1 lg cauliflower chunked

1 bunch celery

1/2 tsp celery salt

1/2 tsp mustard seed

mix above with 1c pickling salt cover with water let stand overnight.

 

 

Drain and rinse with cold water.

Drain again add 2 1/2 c white vinegar & 4 c white sugar.

Boil and cook a short time

 

 

Make a paste of the following

1c vinegar

1c flour (or 1/2c rice flour & 1/2 Corn Starch... for the gluten allergy folks)

2 tbsp. turmeric

2 tbsp. dry mustard

 

 

Add paste to hot pickles

 

Stir until thickens (happens from bottom up and will stick to pot - so stir from bottom up)

Pour into warm jars and seal.

 

Notes: any vegetables can be subbed for the same volume of any other vegetables. I tend to sub carrots for celery, and multicoloured sweet peppers for the standard red and green types. Other subs include - more sliced onions for pickling onions, sliced shallots for pickling onions, cut up beans for celery, cucs for celery, chopped big cukes for small cucs. The only vegetables that seem to really effect the recipe is not enough cucs, not enough onions, and not enough cauliflower (though one year I subbed broccoli in and that worked not too bad).... everything else is basically open fridge and empty vegetables until you have enough volume to make up the recipe.

 

S.  tried a version of this with everything ground up as a relish... I haven't tried it yet... so I'm not sure if it works... but I suspect it does.