What a beautiful day at the beach yesterday!
Bluest of skies
Such stunningly clear water – yes, it was a bit cool but not bad for Sept 20th!
The wetsuit top made it a little easier to dive under but I’ve been in colder water. The kind that is so cold that it gives you a headache.
And now… as I promised, here is my post for Nannie’s fantastic mustard pickles.
Mustard pickles are a necessity in this family. Barbecues, turkey, roast beef or ham dinners, stews, sandwiches and even eggs are just NOT THE SAME without this little delectable relish.
Making mustard pickles is a two day chore. I took pictures of every step; a little tricky with wet hands but you will get the idea 🙂
Assemble everything first: cukes, paring knife, cutting board, large bowl for peelings and seeds, another large bowl for chopped cukes. Spread newspaper – it’s a long, wet task. A cup of coffee helps and an e-audio book – I’m listening to Heidi.
Cut cucumbers into quarters
Scoop seeds out with a spoon
Cut in long slices and then dice. Cut 10 cups of cucumbers.
Add 1.5 cup of chopped onions – my food processor saves a lot of tears.
Add 8 cups cold water and 1 cup coarse salt. Soak overnight.
Next morning rinse pickles/onion/salt mixture under cold running water and then drain.
Now for the sauce …
Mix 5 and half cups sugar, 1 cup flour, 2 T dry mustard, 1 T tumeric, 1T celery seed
then slowly add 3 cups vinegar and stir.
Bring to a boil, stirring constantly (otherwise it will burn!)
Add vegetable mixture and cook for 10 minutes. The sauce will thicken and change to a deep golden colour.
Bottle. I love that red bottling utensil – I don’t know what it is called but it saves a lot of mess!
Now . . I have to go cut up another batch.