Chopped Cucumber Mustard Pickles Recipes

SUNNY'S EASY MUSTARD PICKLED VEGGIES

Steps:

• Prepare the veggies. Peel the cucumbers and slice into 3/4-inch coins or slice lengthwise into spears. Peel and thinly slice half of the onion, then finely chop the other half. Place the cucumbers, corn, jalapeno, onion and thyme in a heat-safe jar or sealable container.
• Prepare the liquid. Heat the vinegar, honey, sugar, mustard, peppercorns, garlic, a nice pinch of salt and 1 cup water in a small pot on medium heat, stirring until the sugar and salt dissolve. Taste and adjust with more sugar or salt if needed. Bring to a simmer, then remove from the heat. Pour the hot liquid over the prepared veggies and stir. Cover and refrigerate until fully chilled. Serve chilled or room temperature.

UNCLE BILL'S MUSTARD PICKLES

Steps:

• Wash and finely chop cucumbers.
• Seed and dice sweet red and green peppers.
• Place chopped cucumbers and peppers in a large bowl.
• Sprinkle over with pickling salt, cover and let sit overnight.
• The next morning, drain off the liquid and discard.
• Finely chop cauliflower, onion and celery and mix in with the cucumbers and peppers.
• Transfer vegetables to a large cooking pot.
• Add vinegar and sugar and bring to a boil.
• Reduce heat and simmer for 10 to 15 minutes until vegetables are just tender, DO NOT OVERCOOK.
• In a small bowl, mix mustard and turmeric in a half cup of cold water.
• When vegetables are nearly done, mix in mustard mixture and stir until well blended and bring mixture back to just boil.
• Sterilize and prepare canning jars of your choice.
• Fill jars to within 1/4" of the top of the jars.
• Apply lids and screw tops and process according to the method you are most familiar with.
• When jars are sealed and cooled, label and store in a cool, dark place.

MUSTARD CUCUMBER PICKLES

Steps:

• Peel and thinly slice cucumbers and onions.
• Sprinkle with salt and let stand overnight.
• In morning drain well and make dressing.
• Dressing:Heat vinegar.
• Blend dry ingredients with the water, using a whisk to get it nice and smooth.
• Add thickening to heated vinegar and whisk together.
• Add the sliced cucumbers and onions, simmer together until heated through.
• Put into sterilized jars and seal. Check guidelines as to processing.
• Note: have found this sauce is good for three quarts of cucumbers and onions after they have been drained.

CUCUMBER ONION MUSTARD PICKLES

Steps:

• Thinly slice the cucumbers. Peel and thinly slice the onions.
• In a large bowl, combine the cucumbers and onions. Sprinkle with the salt and let stand for 3 hours; drain.
• In a large saucepan, combine the sugar, cornstarch, turmeric, ginger¸ and the red pepper. Stir in the vinegar, the water and mustard. Cover and bring to a boil. Add the cucumbers and the onions.
• Pack into clean, hot pint jars leaving 1/2 inch of headroom. Rub a rubber spatula around the inside of the jars to release the air bubbles and wipe the rims of the jars with a clean rag. Place the lids and the screw bands on.
• Process in a boiling water bath canner for 15 minutes.

DELICIOUS GOLDEN MUSTARD PICKLES

Steps:

• Trim the core off of cauliflower; cut into bite-size florets to make 8 cups.
• Place in a large stockpot, along with cucumbers, onions, red and green peppers.
• Sprinkle with 1/2 cup pickling salt; cover with cold water.
• Set aside in cool spot (do not refrigerate) for 12 hours.
• Return the pot to element; bring veggie mixture just to a boil, over med-high heat; drain in large colander, discarding brine.
• Set the veggies aside.
• Rinse the pot.
• Add 4 cups of vinegar; bring to boil over medium heat.
• Meanwhile, in a large bowl, whisk together, sugar, flour, mustard and tumeric powder; whisk in 1 cup water, and remaining vinegar to make a smooth paste.
• Whisk into hot vinegar, and bring to a boil; reduce heat, and simmer, stirring constantly until smooth and thickened (amout 3 minutes).
• Add the veggies, stir to coat.
• Bring to a boil, stirring gently.
• Ladle into 2-cup hot canning jars, leaving 1/2-inch head space.
• Cover with warm discs; screw on bands fingertip tight.
• Process in boiling water canner for 10 minutes.
• Remove, and let cool on rack.

MUSTARD PICKLES

Steps:

• Place all the vegetables into a large bowl, sprinkle with the salt, cover with the water and leave overnight. In the morning, pour the vegetables and brine into a large pot, bring to a boil and drain. Mix the dry mustard, turmeric, flour and sugar in a large saucepan. Gradually add the vinegar, stirring until smooth. Cook over medium heat until thick, stirring constantly. Combine sauce and vegetables in the large pot, heat just to the boiling point, pour into hot, sterilized jars cover and seal.

MUSTARD PICKLES

Steps:

• Peel and cut onions into medium sized pieces.
• Peel cucumbers, remove seeds and centres.
• Cut to desired size.
• If cucumbers are green and not too ripe, skin may be left on.
• Separate cauliflower into small flowerets.
• Dice red peppers.
• Make a brine to cover vegetables of 1/2 cup coarse salt to 1 quart water.
• Add a pinch of alum and let stand overnight (up to 24 hours).
• Then Drain vegetables and prepare sauce.
• Pickling bag: put spice in 3-4 layers of cheescloth and close tightly with string or a knot.
• set aside Boil 3 cups of the vinegar with 3 cups of the sugar and pickling spice bag for 1 minute.
• Remove pickling spice bag and throw out.
• Combine remaining sugar, remaining vinegar, flour, mustard powder, turmeric and celery seed and add to hot mixture.
• Cook sauce until thick, continually stirring with whisk.
• Add vegetables and cook slowly for 25 minutes, stirring occasionally.
• Be careful not to scorch.
• Ladle into hot, sterilized jars, while mixture is still hot.