Pickling Season

I know most of you are busy getting your pickling done or have just finished it. I know this is probably a little late for you but I remember my mom's saurkraut that she made. She had a huge crock pot that she used. I don't even remember how she did it but I can remember the big plate she stuck on top of all the cabbage and held it down with a rock. We always had to ask "how much longer before we can eat it?" The answer was always the same - "You have to wait". Eventually it was done and you would think it would have lasted a long time after she made so much but it disappeared quite rapidly with all of us eating it on everything.

Here is a mustard sauce recipe that she used for corn, leeks and cucumbers.

1 pint vinegar
1 tsp tumeric
1 tsp dry mustard
1 cup sugar
1 tsp flour

Mix spices until smooth, add vinegar. Heat and stir until thick.