mustard-pickles

Mustard Pickles

4 Reviews Add a Pic
  • Prep

    45 m
  • Ready In

    45 m
BJ MOORE
Recipe by  BJ MOORE

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 - 1 quart jars

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 (4)

Rate This Recipe
kyle302ci
36

kyle302ci

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 weak.

pinkiemarie
19

pinkiemarie

It was good but could definitely use some more mustard.

MissyG
2

MissyG

After canning, these pickles need to sit for at least a week for the best flavor.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 138 cal
  • 7%
  • Fat
  • 0.5 g
  • < 1%
  • Carbs
  • 33.9 g
  • 11%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 880 mg
  • 35%

Based on a 2,000 calorie diet

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