MUSTATRD PICKLES
About thirty-eight years ago while living in the beautiful family community of Bridgeview, just outside of Halifax, Nova Scotia, I wanted to know how to make pickles. I had a special friend, Marion, who lived across the street and I asked her for help. She gave me her mother’s recipe for mustard pickles and then helped me make a batch.
Since that day, I have made the pickles each year. Everyone who eats them, loves the recipe. In turn, I have shared the recipe with many of my friends and family members. In recent years my son, Duncan, has decided he needs to learn how to make these pickles so that when I am no longer making them for him he will be proficient in the recipe himself.
Make hot brine of 1/3 c salt and boiling water. Pour over vegatables and let stand overnight, stirring ocassionally. Drain in morning and rinse well. Drain well. Put in large open pot. Add vinegar, sugar, celery seed, mustard seed.
Make a paste, using some of the vinegar mixture on the vegetables, with 2/3 cup flour, drymustard and tumeric. Add to vegetables in pot and bring to a soft rolling boil -ONLY- stirring often.
Put in steralized jars and seal.
TIP: Sucess in the cooking. Do not overcook the vegetables. Stir frequently and keep vegetables distributed and evenly heated. Just bring to a rolling boil.
Enjoy!
