Grandmother's Mustard Pickles

Grandmother's Mustard Pickles

5 Reviews 2 Pics
  • Prep

    1 h
  • Cook

    30 m
  • Ready In

    1 h 30 m

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 5 - 1 quart jars



  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.

Share It

Reviews (5)

Rate This Recipe


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 additional two hour soak in cold water - rinsing again and then combining the dry ingredients - then wet - pouring over cukes and bringing to a boil.



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 used white vinegar and it worked great.



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 it to cut the salt back a bit or to rinse the veggies off after they've been soaked.

More Reviews

Similar Recipes

Homemade Refrigerator Pickles

Homemade Refrigerator Pickles

Summertime Sweet Pickles

Summertime Sweet Pickles

Ukrainian Dill and Garlic Pickles

Ukrainian Dill and Garlic Pickles

Million Dollar Pickles

Million Dollar Pickles

Mustard Pickles

Mustard Pickles

Blue Ribbon Horseradish Pickles

Blue Ribbon Horseradish Pickles


Amount Per Serving (40 total)

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

Based on a 2,000 calorie diet



previous recipe:

Homemade Refrigerator Pickles


next recipe:

Bab's Bread and Butter Pickles