"My grandmother used to make these many years ago and all of us looked forward to dinner at her home where she would serve them. She is now 98 years old and it is up to her grand daughters to make them for her." — SWIZZLESTICKS
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small pickling cucumbers, cut into slices or chunks
pearl onions, peeled
cauliflower, broken into florets
red bell peppers, seeded and chopped
dry mustard powder
1 1/2 cups
ground dried turmeric
apple cider vinegar
This is way too salty. I would cut the salt by a lot. And add a rinse of the brine. My Grandmother's recipe is very similar but it calls for a rinse of the brine after the soak and an additional two hour soak in cold water - rinsing again and then combining the dry ingredients - then wet - pouring over cukes and bringing to a boil.
After you cook in the brine, drain and rinse, rinse, rinse. I am hoping that the word rinse was left out accidentally in the directions. If you rinse, this recipe has a really good flavor. I used white vinegar and it worked great.
Way too salty, and the use of apple cider vinegar and pearl onions made it much more expensive to make than my usual recipe (which uses diced onions and white vinegar). Perhaps it would improve it to cut the salt back a bit or to rinse the veggies off after they've been soaked.
I agree that this recipe needs rinsing however I did not find the pickles to be inedible. I believe this would be a five star recipe if careful rinsing was included in the directions.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandmother's Mustard Pickles
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
** Calories: 93
** Calories from Fat: 6
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