Mustard pickles?

19 years ago

I plan on giving "nostalgia" gifts this christmas to some family members.

My fathers sweet pickle chunks (we call them blue pickles LOL. I found the recipe and brought it home, then promptly lost it again. I am sure it is the mess on the desk, I'll have to look for it later).

Chili sauce (using a recipe from the internet, I will report if it works out).

Bread and butter pickles (also a recipe from the internet).

I want to make mustard pickles as well, with sliced cucumbers and small gherkins, cauliflower, peppers, and so on. I have seen recipes with flour and I am sure that is what we used long ago, but heard that flour is no longer considered safe to use. I have seen recipes that call for mustard powder or prepared mustard instead but don't know what to expect.

Does anybody make a killer mustard pickle that isn't likely to kill us? Tee hee!

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Comments (4)

User
19 years ago
I did have a good one but alas my book of canning recipes has gone missing.

However I do have a great T&T Chile Sauce recipe. Actually it was given to me by a farm lady in the Chatham area, quite close to where you are.

Elaine's Chile Sauce

11 Q basket of field tomatoes, peeled and smashed
7 cups white sugar
4 1/2 cups cider vinegar
2 bunches of celery, chopped
4 small hot peppers, chopped
4 large sweet peppers, 2 green , 2 red, chopped
4 large onions, chopped
1 TBSP ground ginger
1 TBSP cinnamon
5 TBSP coarse salt
2 TBSP Pickling spice tied in a cheesecloth bag

Simmer/low boil chopped veggies with tomatoes for 2 hours then drain off 2 cups liquid. Add everything else EXCEPT sugar and simmer another 3 hours or even more, until nice and thick. Add sugar 1 hour before canning.
Fill pint jars and HWB for 15 minutes.
Note: If time is tight I make right up to the add sugar part, refrigerate overnight and finish the next day.
lindac
19 years ago
I have my grandmother's recipe....no time now but I'll look foir it later. It doesn't call for flour but does call for Coleman's dry mustard and lots of vinegar...
Remind me if I forget...I have another bucket of tomatoes to do something with after church and another funeral tomorrow.
Linda c
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Its Calcium Chloride and is not being offered by Ball anymore. Its used in some commercially canned whole tomatoes to help them retain firmness. Its a 'buffer' that 'tames' the acid in vineger. The vegetables that are pickled would need at least n 80:20 ratio of 5% vinegar to be safely canned. You didn't mention what 'vegetables' you plan to pickle, but if its peppers, onions, carrots, cauliflower, and cukes, they should hold a bit of firmess after a longer than 6 month storage. The Calcium Chloride is now offered by a Web Site- Bulk Foods. And is a bit larger granule size, so a teaspoon per quart is needed in each jar. Its added at packing time, or once the jars are being filled with boiling brine. Using FRESH vegetables is always important. I can never find whole small white onions in my local supermarkets, so I grow a mini purple type insead. Use Clear Jel for the thickener as opposed to any flour. Also, I like it sweetened with Splenda, but use a small amount. I also use yellow and brown mustard seeds as well as grind them with celery seeds in a small coffee grinder (blender type). I find that the veggies exude a lot of liquid and seem to get 'lost' in all that mustard sauce. Tumeric is used to give it yellow color and I like the Colemans dry mustard powder/flour too. I also add a few cut up pieces of sweet red peppers for added color. I may consider treating the veggies with lots of pickling salt prior to canning. This will draw out some of the water in the veggies. I had leftover mustard, and mixed with finely chopped pickling cukes and onions to be used on hotdogs as a relish.
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Do you want to make just a jar or 2 to keep in the fridge or are you looking to can and shelf store them? Canning and shelf storage may be a problem. Far as I know there is only 1 recipe approved for canning and it is in the Ball Blue Book. It's a Mustard Pickles recipe that calls for 1/2 c of prepared mustard but it also uses green tomatoes, green and red peppers, cauliflower and other vegetables in it. But Senfgurken is normally made with mustard seeds and just kept in the fridge, not canned AFAIK. Lots of different recipes available for it on Google. This one could be canned since it is packed in straight vinegar. But they will be mushy just so you know. It is from Cooks.com Dave Here is a link that might be useful: Senfgurken recipes
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Check with Linda Lou.. I am sure that she would also agree that flour isn't really suitable for a canning thickener. In all the packaged mixes that use thickners, they have a modified food starch listed. Flour, unless you cook it very well, will also leave an aftertaste. Here, I used up the rest of my mustard sauce and finely chopped up cucumbers and onions to make a big batch of hot dog relish. You may think that because I am using a steam canner that that method is also unsafe, but thats one more reason I do, as I go the extra measure to make the foods safer to begin with prior to processing in the steam canner.
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ghoghunter, Thanks for posting! I am an urban girl born and bred and only recently discovered mustard pickles, from a friend's mom, and boy were they tasty! I wanted to have them with everything!!! AM hoping to try making some this season. Your mother's recipe sounds lovely. As Carol says, some of the details about canning safety recommendations have changed --- mostly to give a greater margin of error, I think, and make sure that the recommended recipes have been actually tested to be SURE they are safe. And some new products like ClearJel (which is a thickener designed for canning) actually work better in a lot of ways than the old stand-bys. I would probably follow the newer recommendations just to be 100% sure, because I can for fun and see no reason to take even small risks. But the main things that make the recipe your mom's are the selection of veggies and the choice of spices, which would be easy to adapt to the slight differences of a modern, tested method. It's great to have links to the past like this, especially such yummy ones! Hope to hear more about your adventures in pickles and other canning.... Zabby
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teresa_nc7
19 years ago
Here is a very good recipe from my (former) MIL for Mustard Pickle. Excellent with ham, turkey, beans, etc.

Mary's Mustard Pickle

1 qt. chopped green bell pepper
1 qt. chopped onion
1 qt. chopped cabbage
1 qt. chopped green tomatoes
1 medium heat cauliflower, broken in small pieces
1 medium stalk celery, sliced

Cover vegetables with cold water and add one handful salt. Let stand overnight in a cool place.

Next day, drain well. Pour boiling water over vegetables and let stand a few minutes. Drain well.

A thickening:

3 TB dry mustard
1/2 c. flour
1 TB tumeric
1 1/2 cup sugar
1 qt. vinegar

Mix thickening ingredients and vegetables together in a large pot. Cook on stove top until it comes to a boil. Stir constantly to keep from scorching. When thick and vegetables are crisp tender, remove from heat and pour into hot, sterilized jars, seal. Or process in a boiling water bath 10 minutes to insure seal.

Let season several weeks before giving or serving.
readinglady
19 years ago
There is one recipe left in the Ball Blue Book or Bernardin Book (can't remember which at the moment) for a mustard pickle thickened with flour. I wouldn't be surprised if they pull it out soon because the heat penetration is impaired by the flour thickening.

Newer tested recipes have switched to ClearJel.

Carol

Mustard pickles?

Comments (4)

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lindac

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