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Chunky Mustard Pickles Recipe
7 pint (500 mL) jars
Here's a delicious answer to a bumper crop of garden cucumbers. Served in a cut-glass dish, these pickles add color and flavor to any meal.
14 cups peeled & seeded cucumbers or seeded, unpeeled zucchini 3.5 L
6 cups chopped onions 1.5 L
1/4 cup pickling salt 50 mL
3 cups sugar 750 mL
1/2 cup all purpose flour 125 mL
1/4 cup dry mustard 50 mL
1 tbsp ground ginger 15 mL
1 tsp ground turmeric 5 mL
1/2 cup water 125 mL
2 cups white vinegar 500 mL
1 sweet red pepper, finely chopped
Cut cucumbers into 1/2 inch (1 cm) cubes. In a large glass or stainless steel container, combine cucumbers and onions; sprinkle with salt. Let stand 1 hour and drain. Fill boiling water canner with water. Place 7 clean pint (500 mL) mason jars in canner over high heat. In a large
stainless steel or enamel saucepan, stir together dry ingredients. Gradually blend in water; add vinegar and red pepper; bring to a boil, stirring constantly. Cook until thickened, about 5 minutes. Add drained cucumber mixture; return to a boil. Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound. Ladle pickle mixture into a hot jar to within 1/2 inch (1 cm) of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch (1 cm). Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat with remaining pickles. Cover canner; return water to a boil; process 10 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals (Sealed lids curve downward.) Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.
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