GRAMMIE BEA'S FABULOUS MUSTARD PICKLES
My gram passed away in 1984, but her fabulous recipes live on :) These pickles are my absolute FAVORITES of all time. They are DELICIOUS with soups and chowders, with your favorite sandwich, or just for a snack! I make mine in peanut butter jars by the jar. I just let them sit for a couple of weeks, then put in the fridge, and they last 3-4 weeks in the refrigerator with no problem. But don't worry, they won't last that long :D The cooking time does not include the processing time if you decide to can them.
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 15m
Yield 1 quart, 25-40 serving(s)
Number Of Ingredients 6
Steps:
- Cut cucumbers in 1/2, and then into 1/4's. Cut into chunks about 2" long. Put in jar.
- Add water to the vinegar. (If you want pickles in a hurry, add hot vinegar to hot water).
- Pour over pickles in jar.
- Add dry mustard, sugar, and salt. Put on cover.
- You can process these if you want to, but we always eat these so fast that we don't.
- Let sit for a couple of weeks and eat.
Nutrition Facts : Calories 9.6, Fat 0.1, Sodium 280.1, Carbohydrate 1.3, Fiber 0.1, Sugar 0.8, Protein 0.2
GRAMMIE BEA'S CRISPY BREAD AND BUTTER PICKLES
These pickles are the best, crispiest bread and butter pickles you will ever taste... They are so yummy! Great addition to add on the side of any sandwich plate, great with beans and hot dogs, chili, burgers and potato salad etc. If you love pickles, this is one you should definitely try!
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 35m
Yield 1 batch pickles
Number Of Ingredients 11
Steps:
- Wash cucumbers and pepper.
- Cut cucumbers and onions in slices 1/4-1/2" thick.
- Cut pepper into thin strips and then cut into thirds.
- Soak all overnight in salted water.
- When ready to make pickles:.
- Put 1 quart vinegar in a large pan or kettle.
- Add cloves, black pepper, celery seed, mustard seed, turmeric powder, and sugar.
- Drain the liquid out of cukes, pepper and onions. Add them into the vinegar mixture in the kettle.
- Bring to a good scald, almost a boil.
- Next, sterilize jars in boiling water in a large canning pan, or whatever you are using.
- Add the pickle mixture to the jars, and seal while hot.
- Make sure seals are down.
- Note: Preparation time does not include soaking the cucumbers and onions overnight, or sterilizing the jars.
MUSTARD PICKLES
An old fashioned recipe that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.
Provided by BJ MOORE
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 45m
Yield 16
Number Of Ingredients 10
Steps:
- Place the sliced cucumbers and onions into a large bowl and sprinkle the salt over the top. Fill the bowl with enough water to cover the cucumbers. Let stand for 8 to 10 hours.
- Drain and rinse the cucumbers and onion with fresh water. Sterilize 4 (1 quart) jars and lids.
- In a 6 quart pot, stir together the sugar and flour. Whisk in the vinegar, turmeric, mustard powder and celery seed to make a smooth paste. Add the cucumbers and onions and fill with enough water to cover. Stir, and bring to a boil. Cook until thickened, about 10 minutes, stirring frequently.
- Pour into hot sterilized jars filling to within 1/2 inch of the top. Seal with lids and rings. Process for 10 minutes in a simmering water bath. Refrigerate any jars that fail to seal properly.
Nutrition Facts : Calories 138.3 calories, Carbohydrate 33.9 g, Fat 0.5 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 879.9 mg, Sugar 28.6 g
GRAMMIE BEA'S DANDELION GREENS
We used to go picking dandelions in the spring (May), using a V-shaped blade tool with a long handle on it... We just dug into the roots of the dandelions, and lifted down on the handle, and it cut the dandelion at the top of the root. Before the dandelions bloom is the best time to pick them, as they are sweeter.
Provided by Lindas Busy Kitchen
Categories Greens
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pick 2 lg. brown bags full of dandelions, or buy 3 lbs., as they shrink a lot during cooking.
- Wash dandelions well 2-3 times in changes of water, to remove bugs and dirt. Inspect leaves and stems as you go, to make sure they.
- arent wilted or rotted or anything, and break off any that are.
- Add about 6" of water to a lg. pot.
- Add cut up pieces of salt pork into the water.
- Once washed well, add the greens to the pot.
- Add 1 teaspoons salt. on top of the greens.
- Cook on high until water comes to a boil, then turn down to medium heat.
- Let greens cook, until reduced, and tender.
- Make sure salt pork is cooked through, at least 45-50 minutes.
- Drain well, and serve with butter, vinegar, salt, and pepper.
- Note: Preparation time varies, depending on how dirty the dandelions are and how well you clean them.
Nutrition Facts : Calories 153.2, Fat 2.4, SaturatedFat 0.6, Sodium 840.1, Carbohydrate 31.3, Fiber 11.9, Sugar 13.1, Protein 9.2
GREEN BEAN & MUSTARD PICKLE
Got a glut of runner beans, or just fancy a twist on classic English piccalilli? This low-fat preserve is great with ham or in cheese sandwiches
Provided by Sara Buenfeld
Categories Condiment
Time 1h
Yield Makes approx 2.7kg/6lb, 6 x 450g jars
Number Of Ingredients 10
Steps:
- Put the onions in a preserving pan with 500ml of the vinegar. Cover and cook gently for 20 mins until soft. Meanwhile, blanch the beans for 5 mins, then drain.
- Mix the flour, mustard powder, turmeric and celery salt. Heat the mustard seeds in a small lidded pan until you hear them popping, then tip them into the flour mixture. Gradually stir in remaining vinegar until smooth.
- When the onions are ready, tip in the spice vinegar mixture and stir continuously over the heat until thickened. Add the blanched beans and cook, uncovered, for 10 mins, stirring occasionally. Add both the sugars and cook, stirring frequently, for 15 mins more until thick. Spoon into sterilised jars (see tip) and seal while hot. This will keep in a cool place for a year, but the colour will fade over time. Once opened, store in the fridge.
Nutrition Facts : Calories 33 calories, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Protein 1 grams protein, Sodium 0.19 milligram of sodium
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