pickles for jeanne
July 10, 2010
My friend Jeanne and I were talking about pickles the other day, and she told me about a recipe that her mother used to make. Mustard pickles. 2 quarts cucumber, 2 quarts cauliflower, 2 quarts pearl onions. Covered with a mess of vinegar, sugar, mustard, turmeric, and flour. The recipe calls for a gallon of vinegar! (I cut the recipe in half…)
When I told my mom about the recipe, she said that my grampa used to make the same pickles, or a slight variation. We looked in Joy of Cooking, and they were right there, too, again slightly different.
I followed Jeanne’s recipe pretty much exactly. I went to the market this morning, bright and early, and picked up some small onions, pickling cucumbers, and cauliflower. I took them home and cut, cleaned, and blanched them in boiling salted water. Then I strained and cooled them, and they sat in the fridge for the rest of the day, draining off any excess juices. (The recipe calls for cooking them and then letting them drain over night. I looked at several different recipes, and each is a little different, cooking some things more than others, etc.)
When I got home this afternoon, I started the canning pot going and made the paste of sorts to pour over the vegetables. Vinegar with sugar, mustard, turmeric and flour. I mixed the dry ingredients together and then added some vinegar to form a thick paste. Then I added this to the rest of the vinegar in the pot and heated it until boiling.
Meanwhile, I took the drained vegetables out of the fridge and divided them between 8 pint jars. When the vinegar mixture was just to boiling, I poured it over the vegetables, sealed the jars and processed them as usual.