First, I have to say that the place we get our pictures did not have a proper picture of mustard pickles. I know. Doesn’t seem right to me, either. But I had to make do with just a picture of generic pickles. Better than nothing, but still not right.
Over the past few days, I seem to have become a mustard pickle inspector. Not for real. A virtual mustard pickle inspector. It seems a fairly large number of people I know are all making mustard pickles at the moment and posting pictures online.
I like mustard pickles. They rank fairly close to a proper dill pickle in my mind. I enjoy a nice brine dill pickle with lots of garlic. I can almost live on those. Somewhere I have a recipe that came from an uncle that he along on because I liked his pickles so much. I really should dig it out.
But getting back to the mustard pickles, as I say, I have been inspecting other people’s pickle online. Which sounds really weird, but it’s what I have been doing. Almost everyone has their own little twist and while you can’t see all the ingredients, you can see the results.
There are certain things needed for a proper mustard pickle. I have looked at several recipes over the past few days. Some I reject out of hand, because the ingredients are, by my standards, just wrong.
A mustard pickle recipe that calls for chopped onion I reject immediately. I do not want chopped onion. I want pearl onions. You know, those little tiny onions you just eat whole. That’s what belongs in mustard pickles. And cauliflower. There needs to be cauliflower.
In fact, as far as I’m concerned, you can pretty much leave the cucumbers out. Some people add peppers, which are nice for colour. But I really just want the onions and the cauliflower. The rest is pretty much filler.
