Quick Mustard Pickles
Two-card Quick Mustard Pickles set
Quick Mustard Pickles
Ingredients
- 2 qts (6 large) peeled, seeded, diced cucumbers.
- 1 qt (1 lb) cauliflower, broken in pieces
- 1 " (1 1/4) small white onions
- 2 (1 lbs) chopped green peppers
- 2 cups (1 lbs) diced carrots.
- brine also uses 1/4 cup salt to 1 qt water; later cooking uses salted water
Directions
- Soak vegetables separately 2 hrs in brine (1/4 cup salt to 1 qt water) Drain
- Cook in salted water until tender. Drain
Timing: soak vegetables separately 2 hours
Temperature: cook in salted water until tender
Equipment: separate soaking containers; cooking pot; draining vessel
Notes
- the card stops after cooking the vegetables and gives no mustard mixture, final pickling step, packing, or storage method
Untitled recipe
Ingredients
- 3/4 cup sugar; 1/4 cup ground mustard; 1/8 teaspoon turmeric; 6 Tablespoon flour; 1/2 cup Corn syrup; 3 cups vinegar.
Directions
- Add following hot mustard vinegar:
- Combine dry ingredients in top Double boiler. Add syrup to form paste. Blend in vinegar. Cook until thick (about 20 minutes)
Timing: about 20 minutes
Temperature: Cook until thick
Equipment: Double boiler
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