Mildred's Mustard Pickle & Pickled Beets

My Grandma Mildred Church used to make this mustard pickle recipe that was probably passed down from her mother.  My parents made this and shared it with me.  It is good to eat as a relish on hotdogs or with meats like roast.

Mustard Pickle

Prepare vegetables the night before, sprinkle salt over them. In morning drain, put cucumbers on stove and cover with weak vinegar (2 C. water to 1 C. vinegar) and heat. Drain and mix with onions (pearl or cut regular onions) and cauliflower (be sure not to scorch when on stove).

Dressing:

1 ½ jars prepared mustard (9 oz.) Libby or French

1 TB Turmeric

2 TB dry mustard

4 cups sugar

Mix with weakened vinegar (1 cup to 2 cups water)

Pour over pickles, let boil, then thicken slightly with 1 TB cornstarch mixed in a little water – then bottle. Makes about 11 pints.

Pickled Beets

This is my Grandma Church's pickled beets recipe that was probably passed down from her mother. My parents made this from beets they grew last year.  They are delicious!

2 cups vinegar

3/4 cup brown sugar

1 tsp. salt

2 cups water

1/2 cup white sugar  

Cook beets until soft, peel.  Heat syrup, add beets and cook 4 minutes.  Bottle and seal (twice recipe enough for 6 quarts).