Mustard Pickle Recipe. Meanwhile, mix the spices, sugar, and cornstarch together in a bowl. Separate cauliflower into small flowerets.
Prepare the mustard sauce in a stockpot. Rinse the soap off in hot running water and place the clean jars into a large pot of boiling water. Cover and simmer for 8 minutes.
Cut 2 large heads of cauliflower into small (approx. In a 6 quart pot, stir together the sugar and flour. Canning salt and let sit overnight.
Peel and cut onions into medium sized pieces. Rinse and drain twice to remove the salt. Whisk in the vinegar, turmeric, mustard powder and celery seed to make a smooth paste.
Meanwhile, mix the spices, sugar, and cornstarch together in a bowl. When the brine has cooled thoroughly, pour it over the cucumbers and refrigerate for 12 hours or overnight. Simmer until the vegetables are tender;
Dry the jars, upside down, on a rack for 30 minutes. Combine the vinegar, sugar, onions, and spices with 2 cups of water and bring to a boil. The next day, drain and thoroughly rinse the vegetables.
First place the cauliflower florets, onions and 475ml vinegar together in a large saucepan, add the nutmeg and allspice and bring to the boil. Cover with cold water and stir in 1 cup of salt. Add the vinegar, flour, sugar, mustard powder, curry powder, and turmeric to the.
