Mustard Pickles

Directions

1. 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.
2. Drain and rinse the cucumbers and onion with fresh water. Sterilize 4 (1 quart) jars and lids.
3. 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.
4. 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.

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Reviews (2)

Your Rating:

35

kyle302ci

Dec. 21, 2010

"Great!, I would cook them a little longer then 10mins next time. I like my mustard pickles a little softer then most. I would also add a little more mustard powder because the flavour was a little wea..." See morek."

14

pinkiemarie

Jul. 20, 2012

"It was good but could definitely use some more mustard...." See more"