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How to Make Mustard Pickles - A Step-by-Step Guide

Mustard pickles are a delicious and tangy condiment that add a burst of flavor to any meal. Made with crunchy vegetables and a flavorful mustard brine, these pickles are the perfect accompaniment to sandwiches, salads, and cheese platters. They also make a wonderful homemade gift for friends and family.

One of the best things about mustard pickles is that they are incredibly versatile. You can use a variety of vegetables to create a colorful and flavorful mix, such as cucumbers, bell p...

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Ingredients

  • 8 large cucumbers, sliced
  • 4 cups sliced onions
  • 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
  • ½ teaspoon celery seed

Information

  • Prep Time: 45 mins
  • Cook Time: 30 mins
  • Additional Time: 20 hrs
  • Total Time: 21 hrs 15 mins
  • Servings: 32
  • Yield: 4 quarts

  • 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.
  • Drain and rinse cucumbers and onions with fresh water.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

    • Nutrition

    78 cal.

    • Total Fat: 0g
    • Saturated Fat: 0g
    • Cholesterol: 0mg
    • Sodium: 21mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 1g
    • Total Sugars: 15g
    • Protein: 1g
    • Vitamin C: 3mg
    • Calcium: 20mg
    • Iron: 0mg
    • Potassium: 159mg

    Categories

    Sweet recipes
    Tangy recipes
    Crunchy recipes
    Savory recipes
    Aromatic recipes