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Mustard Pickles Nova Scotia Style

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Vegetables:

1 Quart of onions

2 Quarts of cucumbers

1 Medium Cauliflower

2 Finley diced red peppers (optional)

 

Sauce:

3 1/2 cups sugar

1/2 cup flour

1 Tbsp Turmeric

2 Tbsp celery seed

1/2 cup mustard powder

1 quart vinegar

 

Spice Bag:

4 Tbsp pickling spice

 

Method:

 

peel and cut onion into medium size pieces

peel cucumbers and remove seeds, cut into desired size pieces

separate cauliflower into small flowerettes

finely dice red peppers

 

Make brine to cover vegetables of 1/2 cup coarse salt to 1 quart water

Add a pinch of alum and let stand overnight

Drain vegetables and prepare sauce

 

Pickling bag: 3 to 4 layers of cheese cloth and tie tight, set aside

Boil 3 cups of vinegar with 3 cups of sugar and the pickling bag for 1 minute

Remove pickling bag

Combine remaining sugar, remaining vinegar, flour, mustard powder, turmeric and celery seed. 

Add to hot mixture

Cook sauce until thick stirring constantly with a wisk

Add vegetables and cook slowly for 25 minutes

Be careful not to scortch

Ladle into hot sterilized jars while hot

Makes approx 8 pints

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