My husband's mother was incredible. She could do anything and she did do everything. To make a delicious meal she could just go to her pantry and open up several bottles and we'd have a feast. These pickles were new to me and now we can't eat any pork without them.
Recipe:
1 head cauliflower, broken into little flowerets
2 cups cucumbers, peeled and cubed
2 cups pickling onions, peeled
1/4 cup salt
2 cups vinegar
1/2 cup water
1 cup sugar
1 heaping Tablespoon alum
1 heaping Tablespoon mustard
1-1/2 Tablespoons flour
1/2 Tablespoon tumeric
In large saucepan, combine cauliflower, cucumbers, onions and salt.
Cover with water. Soak overnight. Drain. Pour vinegar, water, sugar and
alum over vegetables and boil 1/2 hour. Make thickening by combining
in a small bowl, mustard, flour, tumeric and a small amount of water to
make a thin paste. Add to pickles and stir until thick. Pickles are ready to
eat or to be bottled. Cooled pickles can be stored in the refrigerator for 1
month.
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