Quoting Shawn Highfield to Jim Weller <=-

I can't find a good mustard pickle anymore.

It's an old fashioned pickle and no longer very popular. Heinz
doesn't make them any more and my store doesn't carry Bick's or any
other brands for that matter.

Bick's ... tastes like a sugar pickle. I had to start making my
own and while the first batch was good, I still need to play with it
to get the flavour I want.

I've got quite a few recipes for them that I have collected over the
years, but I can't vouch for any of them as I have never actually
tried them. Here's one that looks promising as it has as much
vinegar as sugar and a good amount of mustard powder.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mustard Pickles - Coleman's Mustard
Categories: Pickles, Condiments
Yield: 6 quarts

12 md Cucumbers
6 md Onions
6 Red Peppers, seeded
2 qt Gherkins
2 qt Pearl Onions, peeled
2 lg Heads of Cauliflower
1 1/2 c Pickling Salt
8 c Sugar
8 c Cider Vinegar
1 1/2 c Unbleached Flour
1/2 c Colman's Mustard
3 tb Turmeric
2 tb Celery Salt

Break cauliflowers into bite-sized flowerets. Finely chop or
grind, through the medium blade of a food chopper, the cucumbers,
onions, and red pepper, and put each ground vegetable into a
separate bowl. Rinse the food chopper between each vegetable. Also
put into separate bowls, the gherkins, white onions, and the
cauliflower flowerets. Sprinkle each vegetable with the salt,
using about 1/4 cup to each bowl. Cover the gherkins, pickling
onions, and cauliflower with cold water and let all the vegetables
stand overnight.

In the morning, drain the chopped vegetables in a colander; drain
the whole vegetables and dry them with a towel. Mix the vegetables
in a preserving kettle, stir in the sugar and 6 cups of the
vinegar, and bring the mixture to a boil. Combine the flour,
mustard, turmeric and celery salt and mix them to a smooth paste
with the remaining vinegar. Stir the paste gradually into the
vegetables and continue to stir until the sauce is slightly
thickened. Turn the pickles into jars and seal at once and
process.

From: Duckie

Re-posted by: Glen Jamieson

MMMMM



Cheers

Jim


... Peter Piper picked 8.8097 liters of pickled peppers

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JIM WELLER wrote to SHAWN HIGHFIELD <=-

I've got quite a few recipes for them that I have collected over the years, but I can't vouch for any of them as I have never actually
tried them. Here's one that looks promising as it has as much
vinegar as sugar and a good amount of mustard powder.
Title: Mustard Pickles - Coleman's Mustard

This one looks like the English brand I liked. I've also saved this
only thing I have to chage in the flour. I'll try casava as it's
not bleached.

Shawn

... Insults are effective only where emotion is present.

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Quoting Shawn Highfield to Jim Weller <=-

I've got quite a few recipes for them
Title: Mustard Pickles - Coleman's Mustard

This one looks like the English brand I liked.

If it's not quite right I could send you a dozen more to play with,
with slightly different ingredients and pickling mixtures. Not all of
them call for flour but most do.






Cheers

Jim


... You can put pickles up yourself

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JIM WELLER wrote to SHAWN HIGHFIELD <=-

If it's not quite right I could send you a dozen more to play with,
with slightly different ingredients and pickling mixtures. Not all of
them call for flour but most do.

That was very close so I"m going to play with that recipe a bit
and see what i come up with.

Shawn


... Bedfellows make strange politicians.

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