LUCY'S MUSTARD PICKLES – Quebec recipe – Dutch Pickles
2 cups peeled cucumbers, cut to size
3 small red pepper, some green, chop small bits
2 cups, chopped onions /or silver skin onions
1 small cauliflower, break into florets
2 cups diced celery
4 c. green beans, cut, in bits (when cut in thirds, beans tend to be crunchy).
Optional: 2 c sliced green tomatoes and/or 1 small chopped cabbage (Ukrainian).
Brine: Salt (½ cup) over the vegetables, and pour enough hot water to cover. Can let stand overnight /or for 1/2 hour. Drain. If overnight; the following morning, drain vegetables, and rinse once.
½ c flour
2 c brown sugar or white
5 tsp. Dry mustard
½ tsp. Turmeric spice
2 c vinegar
1 cup(s) water (half amount to vinegar portion). Can add little more (for thickness desired).
Optional: Can add Small amount of mustard seed, and/or celery seed.
Ready vegetables can be boiled together for 20 minutes or until done.
Lucy's way is to combine all the sauce ingredients the day before you make the pickle, combine all ingredients, in given order, in a pot large enough that would hold the vegetables as well. Stir-cook over low heat until smooth and thick.
Wash vegetables thoroughly. Cut vegetables. Combine Brine ingredients and pour over vegetables. Let stand over night.The following morning, drain vegetables and rinse once.
Add veggies to mustard sauce and cook over low heat for about 15 min. to 20 min; stirring, to prevent sticking. Ladle into sterilized hot jars … Seal, process for 20 min., cool-down, and store in a cool place. Makes: 6 pint jars. Pickles improve with storage.