Mustard Pickles2 Reviews
- Prep: 45 min
- Ready In: 45 min
“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.” - by BJ MOORE
Original recipe yields 4 - 1 quart jars
- 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.
Amount Per Serving (16 total)
- 138 cal
- 0.5 g
- < 1%
- 33.9 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"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."
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