Cooking Mustard Pickles with Rick Browne and Esther Clowater-Sarchfield (Video) (Recipe) | Outdoor Channel
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Cooking Mustard Pickles with Rick Browne and Esther Clowater-Sarchfield (Video) (Recipe)



Esther’s Mustard Pickles

Ingredients:

  • 2 quarts chopped cucumbers (peeled and seeds removed)
  • 1 quart chopped onions, coarsely chopped
  • 2 green, coarsely chopped
  • 1 quart cauliflower, in small flowerettes
  • 1 red pepper, coarsely chopped
Peel the cucumbers, cut in half lengthwise, then using a spoon, hollow out the center of the cucumbers like you're making a canoe to remove the seeds. Then cut in half lengthwise again and chop into 1-inch pieces.

In a large pot heat:

  • 1 quart vinegar (4 cups)
  • 3 1/2 cups white sugar
  • 2 tablespoons salt

In a medium bowl mix with a little vinegar from above mixture:

  • 1 tablespoon tumeric
  • 2 tablespoons dry mustard
  • 3/4 cup flour
  • 1 teaspoon celery seed
  • 1/2 cup white sugar

Then slowly add this to pot of vinegar, sugar and salt to make sauce.

Add the chopped veggies to the sauce and cook only until it breaks a boil.

Remove and Pour into warmed jars, seal and label.

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