ups sugar, 1 tablespoon yellow mustard seed, 6 juniper berries, 1
ar in canner. Repeat for remaining pickles.
Cover canner; return water
EDIUM heat in a microwave for 6 to 7 minutes, or
For mustard butter- stir together all ingredients
large saucepan along with mustard, mustard powder, curry powder and turmeric
ool spot (do not refrigerate) for 12 hours.
Return the
alt and drain.
Place mustard, turmeric, ginger and flour in
Divide large head of cauliflower into pieces and boil with a dozen white button onions, until about half done.
Drain and add a dozen dill pickles, cut in pieces, to 2-quarts of vinegar, 2 cups sugar, celery seed and mustard seed.
Bring to a boil.
Mix together flour, ground mustard, turmeric powder and cold water to mix.
Add this to boiling vinegar and continue to boil for 5 minutes longer.
Pour boiling mixture over pickles and seal in jars.
Makes about 4-quarts.
Cut cucumbers in 1/2, and then into 1/4's. Cut into chunks about 2\" long. Put in jar.
Add water to the vinegar. (If you want pickles in a hurry, add hot vinegar to hot water).
Pour over pickles in jar.
Add dry mustard, sugar, and salt. Put on cover.
You can process these if you want to, but we always eat these so fast that we don't.
Let sit for a couple of weeks and eat.
ids and process 10 minutes for under 1000 foot elevation, 15
Combine ingredients to make brine for 7 to 8 quarts of pickles. Cut pickles into bite size chunks.
Boil brine ingredients; add pickles to brine.
Reheat.
Place in hot jars (have rings and lids hot).
br>Place jars upside down for 5 minutes then flip back
Day 1: Wash cucumbers and place in a crock.
Cover with boiling water 2 times a day for 2 days.
Day 3: Rinse in warm water. Cut into 1/2 inch chunks and cover with boiling water. Add alum.
Day 4: Drain, rinse and cover with boiling syrup: Vinegar, sugar, spices food coloring (If using red, add cinnamon sticks).
Cover with this syrup for four days. Reboil two times a day.
Day 8: Pack chunks into canning jars, cover with boiling syrup and seal. Pickles are ready to eat now. Extra syrup may be saved and added to another batch.
Select cucumbers, 2 or 3 inches in length; scrub well.
Layer in jars the cucumbers, layer of dill and a few mustard seed.
Place bay leaf on top of each jar.
Bring the vinegar, water and salt to a boil; pour boiling hot mixture over pickles and seal.
Before sealing, you may add garlic for flavor or pinch of alum for crisper pickles.
inch pieces and parboil for a few minutes.
Remove
Pour boiling water over pickles.
Let stand until cold.
Wipe dry and put into jars.
Bring ingredients to a boil and when cool, pour over pickles.
Seal.
ell.
Combine sugar, flour, mustard, celery seeds and tumeric in
In saucepan, blend mustard with a little vinegar; stir in remaining vinegar, sugar, salt, celery seed, mustard seed, cloves and turmeric.
Cover; heat to boiling.
Add cucumbers and remaining vegetables.
Cover; heat just to boiling.
Simmer while quickly packing one clean hot pint jar at a time.
Fill to within 1/2-inch of top making sure vinegar solution covers vegetable. Cap each jar at once.
Process 5 minutes in boiling water bath. Makes 8 to 9 pints.
Heat 6 cups of sugar and 4 cups cider vinegar for sauce.
Mix 1 cup flour and 1 cup vinegar and add to heated vinegar and sugar so as not to lump.
Bring to a boil.
Add 1 teaspoon turmeric, 2 teaspoons dry mustard and 2 teaspoons mustard seed.
Add vegetables and bring to a boil.
am. Cover with foil. Roast for 1 1/2 hours, basting