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Mustard Pickles Nova Scotia Style


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1 Quart of onions

2 Quarts of cucumbers

1 Medium Cauliflower

2 Finley diced red peppers (optional)



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




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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