My Mil's Mustard Pickles (Like Piccalilli) for Canning
- Ready In:
- 24hrs 35mins
- Ingredients:
- 11
- Yields:
-
10 pints
ingredients
- 2 quarts cucumbers, about 6 large, cut into chunks
- 2 quarts cauliflower, about 3 heads, cut into chunks
- 2 quarts white pearl onions (about 40 oz)
- 1 cup non-iodized salt
- 2 cups water, divided
- 2 quarts apple cider vinegar
- 1⁄2 cup dry mustard
- 6 cups sugar
- 1⁄2 cup flour (may need to add more)
- 1⁄2 tablespoon turmeric
- 1⁄8 cup celery seeds or 1/2 tablespoon celery seed
directions
- Mix the vegetables in a large pan (plastic is best). Pour 1 cup water over. Mix in the non-iodized salt. Cover and set aside overnight. Scald vegetables in brine and drain.
- Heat vinegar to boiling. Blend dry ingredients except celery seed with the water. Add to vinegar. Cook till smooth and thick. Add celery seed. Add vegetables to sauce, and bring to a gentle boil for 20 minutes. Fill clean pint jars and seal. Process in canner for 15 minutes.
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RECIPE SUBMITTED BY
Scotland
United States
Born and raised in Scotland, I'm an accidental ex-pat and now reside in south-west Montana. I've been in the States 20 years now. I have an amazing husband, three boys and a girl and 2 dogs. I love to cook and have become quite a bit of a foodie.
I'm always on the lookout for a great, classically British recipe. I can't say I have a favourite cookbook, but I love to collect my own recipes in a huge 3" binder. I'll try anything once.