HOW TO MAKE MUSTARD PICKLES - GREAT-GRANDMA'S RECIPE
This old-fashioned mustard pickle recipe is straight from Great-Grandma's kitchen and is delicious on sandwiches, hot dogs, hamburgers and in salads. A must make when the summer bounty is on!
Provided by Melissa Norris
Categories Condiment
Number Of Ingredients 11
Steps:
- Place cucumbers and onions in a large stainless steel or glass bowl.
- Mix 1 cup of pickling/canning salt with 8 cups of cold water (double this as needed if doing a larger batch of pickles). Pour over top of cucumbers and onions, add more cold water if necessary to cover the tops of the cucumbers. Use a clean plate and place on top of the cucumbers to keep them under the surface of the ice salt water.
- Fill a pint sized Mason jar with water (use a lid) and set it on top of the plate to act as a weight. Let soak for 1 to 2 hours on the counter or put the bowl in the fridge overnight or for 12 hours.
- After soaking cucumbers and onions, pour out salt water and rinse thoroughly with cold water and allow cucumbers to drain.
- Prepare water bath canner and begin warming the water.
- In a large stainless steel pot, combine sugar, dry mustard and turmeric, celery salt, and ClearJel®, then pour in a ½ cup of water, whisking until combined and smooth. Pour in vinegar and bring to a full boil while stirring.
- Once it's reached a full boil, lower heat to a simmer and stir until it thickens up, then add the cucumbers and the onions and bring to a boil. When it reaches a boil with the vegetables added, keep at a low boil and cook for 5 minutes, stir as needed.
- In jars just washed in hot soapy water and rinsed, pack the relish/pickle mixture to a ½ inch headspace. Remove air bubbles and add more product if needed to keep the ½ inch headspace. Clean the rim, put on lid and bands, and screw down to finger tip tight. Place filled jar into your water bath canner. Make sure at least 1 inch of water covers the top of the jars.
- Bring water to a full boil, once water is boiling, process pints for 10 minutes.
- Turn off heat, remove lid, and let jars sit in canner for 5 minutes. Then remove from canner and let cool and seal on a folded towel.
MUSTARD PICKLES
My family's favourite variation of the east coast favourite. A great way to use all those huge cucumbers from your garden. Goes great with holiday dinners, meat and potatoes or as a relish on burgers. The recipe came from the Prince Edward Island Women's Institute Cookbook from the 70's.
Provided by Mendi
Categories Vegetable
Time 1h26m
Yield 8 pints (approx)
Number Of Ingredients 11
Steps:
- Peel and cut onions into medium sized pieces.
- Peel cucumbers, remove seeds and centres.
- Cut to desired size.
- If cucumbers are green and not too ripe, skin may be left on.
- Separate cauliflower into small flowerets.
- Dice red peppers.
- Make a brine to cover vegetables of 1/2 cup coarse salt to 1 quart water.
- Add a pinch of alum and let stand overnight (up to 24 hours).
- Then Drain vegetables and prepare sauce.
- Pickling bag: put spice in 3-4 layers of cheescloth and close tightly with string or a knot.
- set aside Boil 3 cups of the vinegar with 3 cups of the sugar and pickling spice bag for 1 minute.
- Remove pickling spice bag and throw out.
- Combine remaining sugar, remaining vinegar, flour, mustard powder, turmeric and celery seed and add to hot mixture.
- Cook sauce until thick, continually stirring with whisk.
- Add vegetables and cook slowly for 25 minutes, stirring occasionally.
- Be careful not to scorch.
- Ladle into hot, sterilized jars, while mixture is still hot.
DELICIOUS GOLDEN MUSTARD PICKLES
These are the best mustard pickles that you will ever have...if you love mustard pickles, and have some time, these are well-worth the time and effort to prepare, once you make these a few times, you will probably do them with your eyes closed!...a definate must-make! Note: plan ahead, the blanched veggies have to sit for 12 hours.
Provided by Kittencalrecipezazz
Categories Low Protein
Time P2D
Yield 20 cups
Number Of Ingredients 11
Steps:
- Trim the core off of cauliflower; cut into bite-size florets to make 8 cups.
- Place in a large stockpot, along with cucumbers, onions, red and green peppers.
- Sprinkle with 1/2 cup pickling salt; cover with cold water.
- Set aside in cool spot (do not refrigerate) for 12 hours.
- Return the pot to element; bring veggie mixture just to a boil, over med-high heat; drain in large colander, discarding brine.
- Set the veggies aside.
- Rinse the pot.
- Add 4 cups of vinegar; bring to boil over medium heat.
- Meanwhile, in a large bowl, whisk together, sugar, flour, mustard and tumeric powder; whisk in 1 cup water, and remaining vinegar to make a smooth paste.
- Whisk into hot vinegar, and bring to a boil; reduce heat, and simmer, stirring constantly until smooth and thickened (amout 3 minutes).
- Add the veggies, stir to coat.
- Bring to a boil, stirring gently.
- Ladle into 2-cup hot canning jars, leaving 1/2-inch head space.
- Cover with warm discs; screw on bands fingertip tight.
- Process in boiling water canner for 10 minutes.
- Remove, and let cool on rack.
GRANDMOTHER'S MUSTARD PICKLES
My grandmother used to make these many years ago and all of us looked forward to dinner at her home where she would serve them. She is now 98 years old and it is up to her grand daughters to make them for her.
Provided by SWIZZLESTICKS
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h30m
Yield 40
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cucumbers, onions, cauliflower and bell pepper. Stir together the salt and water; pour over the vegetables. Cover, and let stand overnight at room temperature.
- Sterilize 5 (1 quart) jars with lids and rings. Keep in a hot water bath until needed.
- Transfer the vegetables and brine to a large pot and set over medium heat. Bring just to a simmer, but remove from the heat before they come to a boil. Pour into a colander and drain thoroughly.
- Dry out the large pot and stir together the flour, mustard powder, sugar and turmeric in it. Stir in just enough apple cider vinegar to make a smooth paste, then stir in the remaining vinegar. Bring to a boil, stirring frequently, and boil until thick and creamy, 10 to 15 minutes. Add the vegetables and simmer over medium heat until vegetables are tender but not overcooked, 5 to 10 minutes.
- Pack into hot 1 quart jars, filling to 1/2 inch of the rim. Seal with lids and rings. Process in a bath of simmering water for 10 minutes, then cool to room temperature. Refrigerate any jars that do not seal properly and consume within two weeks.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 18.8 g, Fat 0.6 g, Fiber 0.9 g, Protein 1.8 g, Sodium 2292.3 mg, Sugar 10.3 g
HOW TO MAKE MUSTARD PICKLES
With a crisp exterior and a semi-sweet interior, these mustard pickles are incredibly delicious! They're a seven-day pickle that hardly requires any work at all!
Provided by Kaleb
Categories Preserving
Number Of Ingredients 9
Steps:
- Mix together the water and salt until the salt is dissolved. Pour the water mixture over the cucumbers. Weigh down with a plate to ensure all cucumbers are covered. Soak for 24 hours.
- After 24 hours, remove cucumbers from soaking liquid and rinse.
- Place in a large 3- to 4-gallon crock or glass container.
- Prepare the brine.
HOW TO PICKLE CUCUMBERS (QUICK METHOD)
Make your own pickles, no canning involved! Their mildly sweet flavor complements the savory dill and garlic. If you prefer a more classic dill pickle taste, then the honey can be left out.
Provided by Katie Wells
Categories Snack
Time 12h25m
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the vinegar, garlic, water, salt, and honey if using.
- Bring to a boil, then simmer for 5 minutes, whisking occasionally.
- While waiting for the brine to cook, place the dill in the bottom of a quart-size jar.
- Add a few layers of cucumber slices. The cucumbers can be sliced as thick or as thin as desired, but the thinner they are the faster they'll pickle.
- Add a layer of onions (if using), then more cucumber slices, repeating until the jar is nearly full. Leave about ½ inch of head space at the top of the jar.
- Pour the brine over the pickles, put the lid on, and place it in the fridge. If you don't have enough liquid to cover the pickles, then add some more vinegar and water in equal amounts until you do.
- Wait at least 12 hours before eating the pickles (the longer you wait the more flavorful!).
- Tip: Since these are going to be kept in the fridge, a canning jar isn't necessary. Whatever heat safe lidded glass jar you have on hand that's big enough will work.
Nutrition Facts : ServingSize 1 pickle, Calories 63 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 298 mg, Fiber 1 g, Sugar 11 g
CHOPPED CUCUMBER MUSTARD PICKLES
Make and share this Chopped Cucumber Mustard Pickles recipe from Food.com.
Provided by NoraMarie
Categories < 60 Mins
Time 55m
Yield 10 pints, 20 serving(s)
Number Of Ingredients 11
Steps:
- Cut cucumber and onions in 1 inch pieces put in glass bowl and sprinkle salt on them; leave overnight. In morning strain and lightly rinse.
- In a large pot mix vinegar, water, sugar, flour, ginger, mustard, celery seed, salt and tumeric.
- Boil for 5 minutes.
- Add cucumbers and onions to liquid.
- Bring to a boil. Fill hot jars and put hot lids on and seal.
Nutrition Facts : Calories 172.1, Fat 0.2, SaturatedFat 0.1, Sodium 1399.9, Carbohydrate 41.7, Fiber 1.4, Sugar 34, Protein 1.6
MUSTARD CUCUMBER PICKLES
This is a great tasting mustard pickle recipe for those cucumbers that get away on you! Large is good, seedy and bitter no! Recipe from a friend's family collection. A family favorite and one that is especially good with homemade sausage, or any sausage for that matter! Great with smokies. NOTE For those new to canning or as a general refresher please read one of the many excellent canning cookbooks or go on line to become familiar with the canning procedures. While I have never processed these - I see new guidelines as to processing - do check for the recommends in your area. Do remember there are no short cuts when it comes to cleanliness - I have always assured the utensils as well as the jars are sterilized - clean the sinks and work area and have good supply of clean dish cloths on hand. Never use non - reactive containers ( use stainless steel unchipped enamel/ porcelain - be sure all your bowls and containers are food grade)
Provided by Gerry
Categories For Large Groups
Time 12h20m
Yield 6 2 cup jars, 24 serving(s)
Number Of Ingredients 11
Steps:
- Peel and thinly slice cucumbers and onions.
- Sprinkle with salt and let stand overnight.
- In morning drain well and make dressing.
- Dressing:Heat vinegar.
- Blend dry ingredients with the water, using a whisk to get it nice and smooth.
- Add thickening to heated vinegar and whisk together.
- Add the sliced cucumbers and onions, simmer together until heated through.
- Put into sterilized jars and seal. Check guidelines as to processing.
- Note: have found this sauce is good for three quarts of cucumbers and onions after they have been drained.
Nutrition Facts : Calories 107.5, Fat 0.4, SaturatedFat 0.1, Sodium 1182.4, Carbohydrate 24.9, Fiber 1.1, Sugar 19.3, Protein 1.3
CUCUMBER ONION MUSTARD PICKLES
These mustard pickles add a gorgeous yellow glow to your pickle shelf. The flavor is pungent and sensational. Try them with ham or any of your picnic favorites.
Provided by southern chef in lo
Categories Onions
Time 1h20m
Yield 8 pints
Number Of Ingredients 11
Steps:
- Thinly slice the cucumbers. Peel and thinly slice the onions.
- In a large bowl, combine the cucumbers and onions. Sprinkle with the salt and let stand for 3 hours; drain.
- In a large saucepan, combine the sugar, cornstarch, turmeric, ginger¸ and the red pepper. Stir in the vinegar, the water and mustard. Cover and bring to a boil. Add the cucumbers and the onions.
- Pack into clean, hot pint jars leaving 1/2 inch of headroom. Rub a rubber spatula around the inside of the jars to release the air bubbles and wipe the rims of the jars with a clean rag. Place the lids and the screw bands on.
- Process in a boiling water bath canner for 15 minutes.
Nutrition Facts : Calories 238.1, Fat 0.8, SaturatedFat 0.2, Sodium 7186.2, Carbohydrate 54.9, Fiber 3.1, Sugar 41.9, Protein 3.3
MUSTARD PICKLE
Yield: 8 x half-litre (US pint) jars
Provided by Healthy Canning
Categories Pickles
Time 1h40m
Number Of Ingredients 13
Steps:
- Prep the veg from the cucumber down to the onions.
- Put in a large bowl or pot, that you will have room for in fridge, several if needed.
- Mix vegetables well with the salt.
- Put vegetables in fridge for 12 hours. Stir or toss occasionally if desired.
- Drain, rinse and drain again.
- Mix everything from the turmeric down to the flour in a large pot. Whisk in the vinegar 250 ml (1 cup) at a time, then add the water, sugar and the garlic.
- Bring to a boil while stirring frequently, then reduce to a simmer until it's thick enough to start coating a spoon -- about 5 minutes. Whisk or stir frequently to avoid burning at the bottom.
- Add the drained veg to the mustard sauce in the pot, and simmer for 20 minutes counting from the time you added the veg to the sauce.
- Put in your choice of the following jar sizes: quarter-litre (1/2 US pint), half-litre (1 US pint), or litre (1 US quart.)
- Leave 2 cm (1/2 inch) headspace regardless of jar size.
- Debubble, adjust headspace with sauce mixture.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process all jar sizes for 10 minutes; increase time as needed for your altitude.
- Best after at least a month of jar time.
Nutrition Facts : ServingSize 2 g, Calories 23 kcal, Carbohydrate 4.9 g, Protein 0.5 g, Fat 0.2 g, Sodium 457 mg, Fiber 0.6 g, Sugar 3.6 g
MUSTARD PICKLES
An old fashioned recipe that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.
Provided by BJ MOORE
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 45m
Yield 16
Number Of Ingredients 10
Steps:
- 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 4 (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.
Nutrition Facts : Calories 138.3 calories, Carbohydrate 33.9 g, Fat 0.5 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 879.9 mg, Sugar 28.6 g
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