Thanks for the Crowsnest Mountain Cabin Getaway Gerry and Kathy. Kathy sent us home with a jar of relish and the recipe.
Mustard Pickles
2 large onions, diced
5 or 6 English cucumbers, cut to desired size
1/2 cauliflower, chopped
1 red pepper, cut into small pieces
1 cup sliced celery (optional)
Sauce
3 1/2 cups sugar
1/2 cup flour
2 tablespoons turmeric
2 tablespoons celery seeds
1/2 cup mustard powder
4 cups vinegar
4 tablespoons pickling spice for pickling bag
Make a brine of 1/2 cup coarse salt to 4 cups water to cover vegetables. Add more water if needed to just cover. Let sit 4 to 5 hours or up to overnight.
Drain vegetables.
Make a pickling bag. Put spice in 3-4 layers of cheesecloth and close tightly with string.
Boil 3 cups vinegar with 3 cups sugar with pickling bag.
Add drained vegetables and cook until vegetables are tender crisp, 10 to 15 minutes.
Watch carefully to not overcook. Remove pickling bag.
In a small bowl, combine remaining sugar, flour, mustard powder, turmeric, celery seed and 1 cup vinegar.
Add to hot vegetables and stir continually until sauce is thick.
Ladle into hot sterilized jars while mixture is still hot.
Process jars.
Makes about 8 pints.
Note from Kathy:
I forgot to add that I peel the cucumbers but I like to leave a few bits of green for colour. You don’t need to seed the cucumbers (which is why I like English cucumbers!).
