Our ongoing quest for mustard pickle recipes continues. First up is from Jason Sellars, who writes, "This recipe comes from my mom and is made annually by the case from ingredients grown from her vegetable garden in Winter Tickle, Newfoundland. Try finding that on a map, I dare ya! Way better than any store bought."RUBY SELLERS' GREEN TOMATO MUSTARD PICKLES
5 lbs green tomatoes
2 small cucumbers
2 green peppers
1 red pepper
2 1/2 lbs onions
1 head cauliflower
1 small cabbage
Paste:
1/2 cup flour
1 cup vinegar
2 tbls tumeric
2 tbls dry mustard
Cut vegetables in small pieces and soak in water and 1/2 cup salt
overnight.
Drain and add:
2 cups vinegar
4 cups white sugar
Boil for 45 minutes.
Add paste gradually to thicken.
Place in sterile bottles.
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Next we have a recipe from Sheila Cooke, who writes, "This is my late husband's recipe with comments (in parentheses)."WAYN'ES MUSTARD PICKLE RECIPE using a food processor
(Note: I double dry mustard, and put all veggies except cauliflower through French fry blade on processor. You choose.)
Step #1
Use a stainless steel or granite enamel bowl
3 quarts cucumbers (baby dill size) sliced like bread & butter pickles
1 large head cauliflower--broken into tiny flowerettes
3 - 4 large yellow onions
1 large Jalapeno pepper, cut fine (wear rubber gloves as these have oil that skin sucks up)
Salt all above with 1/2 cup pickling salt and let stand over night (or all day)
Step #2
After standing time passes, drain well and rinse well using sieve.
Add:
1 bunch celery cut to preference (I slice across the stalks)
4 large sweet red peppers, chopped (I use pimentos if they are available)
8 cups white sugar
40 oz. (5 cups) white vinegar
2 1/2 cups water Use half the water to blend 4 tblsp dry mustard
1 scant tblsp turmeric
1 1/2 tblsp mustard seed
1 1/2 cup flour into paste to thicken the juice
Boil 20 minutes, stirring constantly.
Seal in sterilized pint jars. Let sit in jars at least 1 month before using--if you can wait this long. Enjoy!
News of the 2016 Pickle Crisis has spread far and wide. Wendy Lechner writes, "I just read of the mustard pickle crisis in Canada. Here’s my grandmother’s recipe. She lived in the Niagara Falls, Ontario area. Unfortunately she never wrote down her recipe for butter tarts." Here is her recipe:GRANDMA BROMHALL’S (NANNY) MUSTARD PICKLES
6 quarts
1 quart large cucumbers, cubed
1 quart small cucumbers, whole
1 quart silver-skinned onions
1 quart green tomatoes, chopped course
2 red sweet peppers, chopped fine
1 large cauliflower, broken into small pieces
Brine solution
1 quart water
½ cup canning salt
Dressing
6 tablespoons Coleman mustard
1 tablespoon turmeric
1 cup flour
2 cups sugar
2 quarts vinegar
Place clean, prepared veggies in crock.
Cover with brine solution. Let stand 24 hours.
Bring to boil in same solution. - (make sure the whole batch is up to boiling temp, but don’t boil for very long - it makes the cukes too soft.)
Drain.
Make dressing: mix dressing ingredients thoroughly and cook until thick.
Stir in pickles and heat thoroughly, BUT do not let cukes get soft.
Place in jars. Process
Obviously, I need to do some butter tart research next... - Dale
