Oh my…

What a beautiful day at the beach yesterday!

Bluest of skies

Foamy waves

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.

Peel cucumbers

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!

Voila! Enjoy!!

Now . . I have to go cut up another batch.