Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Maine Mustard Pickles


Recommended Posts

Here is a link to a recipe for Mustard Pickles, which is the same recipe that my family from Maine makes *except* our recipe uses white sugar rather than brown, and all the pickling ingredients (which of course is everything but the cucumbers) are heated together till everything blends well, then cooled before pouring over the cukes. (The vinegar to be used is either cider or white - I prefer cider.)

There is nothing like a Maine Mustard Pickle that I know of. A taste to remember. :wink:

Link to comment
Share on other sites

Thanks. I remember having these at my uncles in Maine. Nobody sells them any more. Once they're done, do you got through the usual canning procedure?

"Last week Uncle Vinnie came over from Sicily and we took him to the Olive Garden. The next day the family car exploded."

--Nick DePaolo

Link to comment
Share on other sites

No, bobmac, these are actually a "fresh" pickle. I've never known anyone to try to preserve them in the usual canning procedure, though *if* they are sold commercially anywhere it surely must be possible, but I would not know how that affected flavor or texture.

The taste of the pickle starts off with the taste of the mustard being gentle, then as time goes on it becomes more and more intense and the cucumbers become softer rather than crisp. Depending on whether they are being cured at room temperature (the vinegar, salt and sugar preserve them) or in a cool basement or in a refrigerator the curing process will take varying amounts of time.

So the pickles are rather *alive* in a way :biggrin: , altering their own taste as they are cured.

When they have been pickling for a long time, you can expect to see some very puckery-looking faces on whomever bites into them. :raz: That's a LOT of mustard there. . .

Note: The pickling solution is not re-useable for a new batch after using it for a batch as the cucumbers give off liquid.

This is a very old-fashioned recipe. It is great fun to make it in an old clay pickle jar, but lacking that, it can be made in plastic containers in small batches or plastic tubs for larger batches. Be sure to weigh down the cucumbers into the liquid with a weight. (Whatever works. . .a brick on top of a plate or if you are artistic an old unwanted bit of statuary. . . :wink: )

Link to comment
Share on other sites

My family's recipe is canned the usual way (hot water bath). The receipe process includes cauliflower, pearl onions and green tomatoes in the vegetable ingredients, as well as the cucumbers.

IIRC, the process is to blanche the veggies, soak 24-48 hrs in brine, rinse brine off, add the mustard 'sauce', then can using hot water bath. A curing period of 4-6 weeks is recommended. If you would like the explicit recipe, PM me and I'll send it to you...

What kind of 'traditional' mincemeat recipes are out there?

KV

All that is needed for evil to survive is for good people to do nothing

Link to comment
Share on other sites

This is a very old-fashioned recipe....

I have a question about the recipe you linked to. It says to slit the cucumbers within one inch of the end but not to cut them in half. How far should the knife go into the cucumber when doing the cutting? Is the cut to allow the pickling juice to better enter the cucumber?

 

“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

Link to comment
Share on other sites

The slitting lengthwise of the cukes is not something that I have done myself, Toliver. I've made the pickles with just regular scrubbing up and minor pruning of bruises if neccesary. But I would suspect that as you surmise, it is to allow the mustard flavor from the pickling solution to enter the cucumbers more rapidly. To my mind, it is not a neccesary step but someone that *has* done this might chime in with good reasons for it. :smile:

Edited by Carrot Top (log)
Link to comment
Share on other sites

 Share

  • Similar Content

    • By SobaAddict70
      I LOVE pickled ginger. In fact, in some instances, moreso than sushi or sashimi itself. When I was first introduced to sushi, it was my least favorite part of a sushi meal. Now it's the opposite.
      Besides sushi/sashimi, what other uses for pickled ginger are there? And how do you make your own? What goes in the pickling solution? Fresh pickled ginger (not premade) is undyed and a pale beige in color, whereas the premade version is a slight tawny pink.
      Any suggestions?
      Soba
    • By Smarmotron
      What sorts of mustards do you like? The type of mustard I like is pungent without a hint of sweetness (fie upon honey mustards), but not too vinegary. Inglehoffer's Stone Ground tends to be rather good, but it's got a little too much vinegar (overpowers the taste of the mustard). What sorts of mustards do you like? Any brands? Or do you make your own?
    • By Eldictator
      Any ideas on how I could put a honey centre in a jelly pastille
    • By Keith Orr
      Sorta Secret Aardvark Sauce (Habenero Hot Sauce)
      I thought I'd submit my recipe which is a clone of a locally available sauce here in Portland OR called Secret Aardvark Sauce.
      Sorta Secret Aardvark Sauce
      1 – 14.5 oz can of diced tomatoes or roasted tomatoes chopped - include the juice
      1 – 14.5 oz of rice wine vinegar. Use the now empty tomato can to measure
      1-1/2 cups of peeled and grated carrots (packed into the measuring cup)
      1 cup of finely diced white onion
      1/4 cup of yellow mustard
      1/3 cup of sugar
      2 teaspoons of Morton’s Kosher Salt
      1 teaspoon of black pepper
      13 small Habaneros – seeded and membranes removed. (This was 2 oz. of Habaneros before cutting off the tops and removing the seeds and membranes)
      2 teaspoons curry powder
      1 cup of water when cooking
      5 or 6 cloves of garlic - roasted if you've got it
      Put it all in the crockpot on high until everything is tender. About 3 hours  Note: I used the crockpot so I don't have to worry about scorching it while it cooks. 
      Whirl in food processor – Don’t puree until smooth – make it lightly/finely chunky.
      Makes 3 pints - To can process pint jars in a water bath canner for 15 minutes
      I've thought about making this with peaches or mangoes too, but haven't tried it yet.
       
      Edited for clarity on 11/9/2020
       
      Keywords: Hot and Spicy, Carribean, Condiment, Sauce, Easy, Food Processor
      ( RG2003 )
    • By Sheel
      Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it. 
      For the balchao paste you will need:
      > 8-10 kashmiri red chillies
      > 4-5 Byadagi red chillies
      > 1/2 tsp cumin seeds
      > 1/2 tsk turmeric powder 
      > 1 tsp peppercorn
      > 6 garlic cloves
      > 1/2 tsp cloves
      > 1 inch cinnamon stick
      > Vinegar 
      First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...