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We Hope These Pickles Cut The Mustard

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By JEFF HOUCK

The Tampa Tribune

Published: October 12, 2008

Sheryl Frattaroli of Romeo, Mich. (RL&F is very big in suburban Detroit), wrote to say she wants a recipe for the mustard pickles served at the old Maas Bros. department store restaurants.

We didn't have the one specific to Maas Bros. - we've had requests about everything from its salad dressing to its carrot cake over the years - but we did find a mustard pickle recipe online at AllRecipes.com.

Anyone have the Maas Bros. version for Sheryl?

Pulled Pork Question

"In regard to the recipe from Sept. 17 for Slow Cooker Pulled Pork, I have a question," wrote SindyValenti.

The recipe called for a 6-pound roast, but she had one that was a little over 3 pounds.

"Should I still cook it for 18 to 20 hours, or can I shorten the time to around 8 to 10 hours?"

Low and slow is still the rule here, Sindy. The short answer: I would cook it at an oven temperature of around 215 degrees for however long it takes to reach an internal temperature of 160 degrees. Take it out of the oven and let it finish cooking itself on the counter until it reaches an ideal temp of 170 degrees.

Hope that helps.

Leftover Requests

Suzanne Fuller of Land O' Lakes is still looking to find sourdough bread that uses a starter made with mashed potato flakes.

Jo Nashick of Tampa still wants a recipe for picadillo and one for making "good, robust coffee."

Marge Lang of St. Petersburg craves the recipe for the green cream sauce that is served over some dishes at Red Mesa in St. Petersburg.

Keyword: Recipes, for more

recipes and to check

MUSTARD PICKLES

8 large cucumbers, sliced

4 cups sliced onion

2 tablespoons pickling salt

2 cups white sugar

2 tablespoons all-purpose flour

2 cups white vinegar
1 tablespoon ground dried turmeric

1 tablespoon dry mustard powder
1/2 teaspoon celery seed 2 quarts cold water, or as needed

Place the sliced cucumbers and onions into a large bowl, and sprinkle the salt over the top. Fill the bowl with enough water to cover the cucumbers. Let stand for 8 to 10 hours.

Drain and rinse the cucumbers and onion with fresh water. Sterilize four 1-quart jars and lids.

In a 6-quart pot, stir together the sugar and flour. Whisk in the vinegar, turmeric, mustard powder and celery seed to make a smooth paste. Add the cucumbers and onions and fill with enough water to cover. Stir, and bring to a boil. Cook until thickened, about 10 minutes, stirring frequently.

Pour into hot sterilized jars filling to within 1/2 inch of the top. Seal with lids and rings. Process for 10 minutes in a simmering water bath. Refrigerate any jars that fail to seal properly.

Looking for a recipe? Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa FL 33601; or e-mail jhouck@tampatrib.com. out our archive.

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