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What You Need:
(To Make: about 3 quarts)
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1 medium-sized cauliflower (about 1 pound), trimmed and separated into individual flowerets with approximately 1-inch stems
2 small green (unripe) tomatoes (about ½ pound), cut into 1inch chunks
1 pound small white onions, about 1 inch in diameter, peeled
2 medium-sized yellow onions (about ½ pound), peeled and cut into ¼-inch slices
1 cup plus 1 teaspoon salt
2 small cucumbers (about 1 pound), peeled and cut into ¼-inch slices
1 tablespoon capers, drained and rinsed in cold water
½ teaspoon celery seed
¼ pound butter
¼ cup all-purpose flour
2 cups malt vinegar
½ cup sugar
1 tablespoon turmeric
¼ cup dry English mustard
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Translate this recipe:
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| How To Cook: |
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1. In a 10- to 12-quart enameled or stainless-steel pot, combine the cauliflower, green tomatoes, white onions and sliced yellow onions.
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2. Dissolve 1 cup of the salt in 4 quarts of water, pour it over the vegetables, and stir until they are thoroughly moistened. Set aside in a cool place (not the refrigerator) for 12 to 18 hours.
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3. Drain off the liquid, and add the cucumbers, capers, celery seed, the remaining teaspoon of salt and 1 quart of fresh water to the pot. Bring to a boil over high heat, stirring occasionally.
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4. Then reduce the heat to moderate and cook, uncovered, for about 10 minutes, or until the vegetables are tender but still slightly resistant when pierced with the tip of a small knife. Drain through a colander, discard the liquid and place the vegetables in a large stainless-steel, glass or enameled bowl.
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5. Melt the butter in a heavy 1½- to 2-quart saucepan over moderate heat. When the foam begins to subside, stir in the flour, and mix thoroughly. Pour in the vinegar and cook, stirring constantly, until the sauce thickens and comes to a boil.
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6. Reduce the heat to low and simmer for about 3 minutes, then beat in the sugar, turmeric and mustard. Pour half the sauce over the vegetables, turning them about to coat them evenly. Set the remaining sauce aside, covered with plastic wrap. (Do not refrigerate.)
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7. Marinate the vegetables at room temperature for 24 hours, then stir in the reserved mustard sauce. The pickles may be served at once, or packed into jars and stored, tightly covered, in the refrigerator for up to 3 months.
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8. Mustard pickle is traditionally served with cold meats or bread and cheese.
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