Скачать с ютуб Sweet Mustard Pickles - Bonita's Kitchen в хорошем качестве

Sweet Mustard Pickles - Bonita's Kitchen

Welcome to Bonita's Kitchen! Today we will be making Sweet Mustard Pickles, This is a Traditional recipe for us here in Newfoundland and Labrador. Made with a few simple ingredient's and ready for your table!!! See recipe below!! To view & download the full recipe, please view it here on our website: https://www.bonitaskitchen.com Our cookbooks link: https://www.bonitaskitchen.com/cookbook Ingredients: Recipe:  2 pounds Pearl onion’s or two 375ml jars 1 Cauliflower   1 or 2 English cucumber  8 Cups water   1 Tsp sea salt or pickling salt 3 Bay leaves   1 Tbsp pickling seeds  6 mason jars Method:  Cut the cauliflower in small bit size pieces, slice the english cucumber and peel the pearl onion, then put into a large boiler with 8 cups of cold water or until your vegetables are completely covered sprinkle 1 tsp sea salt or pickling salt in boiler.  Put lid on your boiler and leave soaking for an hour or so, then drain all water off your vegetables and put about 4 to 5 cups of hot water to start boiling vegetables.  Then you will need a cheese cloth put 3 bay leaves and 1 tbsp pickling seeds tie cloth on top then put in water with your vegetables. Boil for about one hours on low to medium heat stirring occasionally so your vegetables don't burn on the bottom of your boiler, or cook until tender. ( DON’T OVERCOOK ) When your vegetables are medium texture remove from heat and drain off all your water and take the cheese cloth out of your boiler.  You can leave the vegetables in your boiler or put in a large bowl to set aside while you make your mustard sauce.  Ingredients for mustard sauce:  3 Cups white vinegar  1½ Cups water   ½ tsp sea salt 2 tsp yellow mustard   1 tbsp mustard seed  2 tbsp Turmeric   3/4 Cup white sugar  ½ Tsp white or black pepper   4 to 6 Tbsp Flour & ½ cup cold water to mix together for thickening   Method: In medium boiler add white vinegar, water, sea salt, yellow mustard, mustard seeds, turmeric, white sugar and pepper start boiler on medium to high heat for 5 minutes keep stirring the mixture until boiled.   In a small bowl mix together 4 to 6 tbsp flour and ½ cup cold water until all lumps are gone from mixture.   Start to pour in your vinegar mixture until all used keep mixing until it starts to thicken, remove from heat and pour over your vegetables and start tossing it together. Cook for another 5 to 10 minutes to get the mustard sauce soaked into the veggies. When all tossed together start scooping the mustard pickles into your prepared mason jars to bottle.  Please follow your canning instructions to bottle your pickles unless you are going to refrigerate all your pickles. Keep at room temp until cool down, then label and date before storing. Pickling spice is: allspice, bay leaves, cardamom, cinnamon, cloves, coriander, ginger, mustard seeds, and peppercorns. If you are looking for a recipe and can't find it send me a message at [email protected] Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!