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Mustard Pickles

3

1275 min

Mustard Pickles

Mustard Pickles Photo 1

Time

1275 min

Serving

32 persons

Calories

78

Rating

3.00★ (16)

Cuisine

Author: Victoria Buriak
An old-fashioned recipe for mustard pickles that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.

Ingredients

  • cucumbers: 8 piece (sliced)
  • onions: 4 cups (sliced)
  • pickling salt: 2 Tbsp
  • white sugar: 2 cups
  • all-purpose flour: 2 Tbsp
  • white vinegar: 2 cups
  • ground dried turmeric: 1 Tbsp
  • dry mustard powder: 1 Tbsp
  • celery seed: 0.5 tsp

Metric Conversion

Stages of cooking

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  1. Place cucumbers and onions into a large bowl and sprinkle salt over top. Fill the bowl with water until cucumbers are covered. Let stand for 8 to 10 hours.
    Mustard Pickles Photo 2
  2. Drain and rinse cucumbers and onions with fresh water.
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  3. Inspect four 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
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  4. Stir sugar and flour together in a 6-quart pot. Whisk in vinegar, turmeric, mustard powder, and celery seed until a smooth paste forms. Add cucumbers and onions and fill with enough water to cover. Stir and bring to a boil. Cook, stirring frequently, until thickened, about 10 minutes.
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  5. Transfer cucumbers, onions, and pickling liquid to the hot sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
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  6. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
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  7. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
    Mustard Pickles Photo 8

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