This recipe is over 100 years old handed down from mother to daughter since the mid 1800’s. Thank you to Louise Fedoruk for passing this recipe onto Katheryn’s Kitchen. These pickles are to die for, my husband brought home a jar and half of it was gone by the end of dinner. Louise and her family eat them with everything from eggs to turkey. They would be a delicious accompaniment to ham, a grilled cheese sandwich, a tuna salad sandwich, chicken or just about anything!
Halve the recipe if you would prefer a smaller amount.
Vegetables for Mustard Pickles
2 quarts(8 cups) small pickling cucumbers, thinly sliced
1 quart(4 cups) small onions, thinly sliced
1 quart(4 cups) pearl onions *peeled and left whole
1 cauliflower broken into very small florets
2 bunches celery, thinly sliced
2 red peppers, diced up into small pieces
2 green peppers, diced up into small pieces
In a large bowl or pot soak all the above vegetables overnight in brine ( the ratio is 1/4 cup pickling salt to 1 quart(4 cups) water), enough brine to cover vegetables. You will probably need up to 1 cup of pickling salt and 4 quarts of water. Leave vegetables and brine at room temperature overnight. It’s a good idea to rinse the vegetables off with water, after the night in the brine. Use a colander.
* Fresh pearl onions are the devil to peel unless you know a little trick—blanch them in boiling water first, and they practically peel themselves. Here’s how:
Trim the root ends of the onions. Blanch the onions in boiling water for about 30 seconds and then transfer them to a bowl of ice water to stop the cooking.
Pinch each onion at its stem end, and it should just slip out of its skin. If not, use a paring knife to remove the skin.
Sauce for Mustard Pickles
4 Cups white sugar
1 Cup flour
2 tsp. mustard seed
1 Tbsp. celery seed
1 Tbsp. turmeric
6 Cups white vinegar
1. Whisk all the above ingredients together well and boil sauce until thick in a pot large enough to hold the sauce and all the vegetables.
2. Add vegetables.
3. Boil 15 minutes, stirring frequently.
4. Ladle into warm jars with warm, sterilized lids and seal immediately.
Makes about 10-12 jars- using 1 pint and 1 quart jars, but you can of course use whatever jars you have.