Grandmother's Mustard Pickles

Grandmother's Mustard Pickles

7
SWIZZLESTICKS 2

"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."

Ingredients

1 h 30 m servings 93 cals
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Original recipe yields 40 servings

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Nutrition

  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2292 mg
  • 92%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Sterilize 5 (1 quart) jars with lids and rings. Keep in a hot water bath until needed.
  3. 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.
  4. 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.
  5. 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.

Footnotes

Reviews

7
  1. 9 Ratings

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Most helpful

After you cook in the brine, drain and rinse, rinse, rinse. I am hoping that the word rinse was left out accidentally in the directions. If you rinse, this recipe has a really good flavor. I ...

Most helpful critical

This is way too salty. I would cut the salt by a lot. And add a rinse of the brine. My Grandmother's recipe is very similar but it calls for a rinse of the brine after the soak and an additio...

This is way too salty. I would cut the salt by a lot. And add a rinse of the brine. My Grandmother's recipe is very similar but it calls for a rinse of the brine after the soak and an additio...

After you cook in the brine, drain and rinse, rinse, rinse. I am hoping that the word rinse was left out accidentally in the directions. If you rinse, this recipe has a really good flavor. I ...

Way too salty, and the use of apple cider vinegar and pearl onions made it much more expensive to make than my usual recipe (which uses diced onions and white vinegar). Perhaps it would improve...

Wish I had read the reviews first. Needs rinsed or less salt. I wasted time, money and good produce! :(

I agree that this recipe needs rinsing however I did not find the pickles to be inedible. I believe this would be a five star recipe if careful rinsing was included in the directions.

So disappointing. I read the reviews so I rinsed and rinsed and rinsed some more but still it was too salty.

Wow, I really wished I had read the reviews before making. WAY,WAY,WAY,WAY TOOOOOOOOOOOOOO SALLLLLLTTTTTYYYYYY!!!!!!!!!! We are going to give this batch to my inlaws (LOL). The mustard sauce ta...