Mustard Pickles

The 26-acre farm owned and run by George Macculloch (1775-1858) produced over 40 varieties of fruits and vegetables each growing season. Without modern refrigeration and limited use of an ice house, it is not surprising that pickling recipes of both fruits and vegetables are included in Louisa Macculloch’s cookbook. Her original recipe requires about 10 quarts of vegetables. The adapted recipe below has been modified to produce a smaller quantity.

Recipe for large quantity of canned Mustard Pickles

6 quarts of green tomatoes
2 quarts of white onions
1 quart of cucumbers
1 large cauliflower
3 green peppers
3 red peppers
2 tablespoons of best mustard
1 tablespoon of turmeric powder
½ cup of sugar
3 quarts of vinegar
2 cups of flour
salt

Slice tomatoes, onions and cucumber. Sprinkle with salt & leave overnight. Let the vinegar come to a boil & add mustard & turmeric mixed to a thin paste with a little vinegar. Stir it until it thickens. Add sugar & sliced vegetables & boil slowly twenty minutes.

Adapted recipe for Mustard Pickles
1 cauliflower
2-3 cucumbers, sliced
8-10 green tomatoes (2 quarts)
1 large white onion, sliced
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
½ cup of kosher or pickling salt
5 cups white vinegar
1 cup of sugar
1 cup of flour or Clearjel canning product (recommended)
2 tablespoons of mustard powder
1 tablespoon of turmeric powder

Note: (makes 4 quart-size jars)

In large stockpot, put sliced cucumbers, tomatoes, peppers, and cauliflower small florets. Sprinkle with salt and leave overnight in cool place or refrigerate. Drain brine and rinse vegetables with cold water. Next, bring 4 of the 5 cups of vinegar to boil and stir in sugar until dissolved. Make a thin paste from the flour, mustard, turmeric and the remaining 1 cup of vinegar. Add paste mixture to the hot vinegar and bring to a boil and simmer until thickened. Add veggies and bring to a slow boil for twenty minutes. Stir frequently to prevent sticking. Put into prepared (sterile) canning jars with ½ inch head space at top. Cover jars with lids and process in boiling water for 10 minutes. Makes 4 quart (32 oz.) jars.

Pickles should set for a minimum of two weeks and should be stored in the refrigerator for up to 20 days once opened.