Pennsylvania Dutch Mustard Pickles

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No, that is not a typo – these really do use half a pound of powdered mustard! The bite mellows as it ages, though, and the festive assortment of veggies makes for a nice treat.

Adapted from Old-Time Pickling and Spicing Recipes, by Florence Brobeck

Makes 6-8 pints

1½ quarts cider vinegar
2 cups granulated sugar
1 cup hot water
4 tablespoons cornstarch
½ lb dry mustard
1 tsp turmeric

Ingredients

2 lbs green tomatoes
2 lbs small onions
2 pounds green beans
1 large head cauliflower
10 medium pickling cucumbers
¾ cup salt

Instructions

Day 1

  1. Wash and core the green tomatoes. Cut into bite-sized chunks, and place in a large non-reactive bowl.
  2. Peel and thickly slice the onions, and add to bowl.
  3. Wash the green beans. Remove the stem tips, and add to bowl.
  4. Wash and core the cauliflower. Break into bite-sized florets, and add to bowl.
  5. Wash and peel the cucumbers. Slice ¼ to ½ inch thick, and add to bowl.
  6. Mix all the vegetables well, sprinkling the ¾ cup salt over and combining it in to the mix.
  7. Cover and let stand in a cool place, overnight.

Day 2

  1. In the morning, drain the vegetables thoroughly in a colander (do not rinse).
  2. In a large, non-reactive pot, combine the vinegar and sugar.
  3. In a small bowl, combine the hot water and cornstarch. Stir thoroughly to combine, and whisk into the liquid in the pot.
  4. Add the mustard and turmeric, and whisk thoroughly to combine.
  5. Heat to boiling, stirring frequently.
  6. Add the drained vegetables, and stir quickly to coat with liquid.
  7. Lower heat to medium, and return to a boil. Boil gently for 15 minutes.
  8. Remove pot from heat, and let stand for about 10 minutes.
  9. Place back on medium heat, and return to a boil. Boil again, for another 15 minutes.
  10. Spoon into hot, sterile jars, and seal tightly at once.
  11. Let set in a cool, dry place for 6 weeks before using.

My husband says: Be a bit careful putting your face over the pot while it’s boiling – the combination of steaming vinegar and mustard is a potent one!

 You’ll probably have a decent amount of syrup left over. If you pour it into an extra jar and refrigerate it, it makes a nice addition to salad dressing.