from Out of New Nova Scotia Kitchens
Growing up, my Saturday supper was usually hot dogs with beans and mustard pickles, and maybe some Nova Scotia sauerkraut on the side.
Ingredients
4 stalks celery, minced
10 cups (2.5 L) seeded, diced unpeeled English cucumbers
5 cups (1.25 L) diced onions
1 cup (250 mL) minced sweet red pepper
1 cup (250 mL) minced sweet green pepper
½ cup (125 mL) rock salt
4 cups (1 L) boiling water
4 cups (1 L) white vinegar
4 cups (1 L) granulated sugar
3 Tbsp (45 mL) yellow mustard seeds
3 Tbsp (45 mL) dry mustard
3 Tbsp (45 mL) turmeric
2 Tbsp (30 mL) pepper
1 Tbsp (15 mL) crushed fenugreek
1 Tbsp (15 mL) ground cumin
½ cup (125 mL) cornstarch
Directions
In a large heatproof bowl, stir together celery, cucumbers, onions, red and green pepper. Stir salt into boiling water until dissolved; pour over cucumber mixture, stirring vegetables to immerse. Let stand for 2 hours. Drain and set aside.
In large pot over medium-high heat, stir together vinegar, sugar, mustard seeds, mustard, turmeric, pepper, fenugreek and cumin. Cook, stirring, until sugar has dissolved. Remove and set aside 2 cups (500 mL). Into same pot, stir reserved cucumber mixture, bring to a boil and immediately reduce to a simmer. Cook until cucumbers and onions are soft and have released their juices, at least 30 minutes. In bowl, whisk together cornstarch and reserved vinegar mixture. Stir into pot. Increase heat to high and stirring constantly, return to a boil and cook until thickened. Reduce heat and simmer for 3 minutes.
Transfer to sterilized Mason jars and seal according to manufacturer’s instructions.
Makes eight 500 mL Mason jars.
Nada’s Tips & Tricks: I had these pickles for the first time while traveling through Nova Scotia and now I’m hooked. Every Nova Scotian has their own recipe and you’ll want to play with this one until it’s your own. Many people add cauliflower to the mix.
Content and images used with permission by Formac Publishing. Out of New Nova Scotia Kitchens – Formac