Mustard Cucumber Pickles Recipes

HOW TO MAKE MUSTARD PICKLES - GREAT-GRANDMA'S RECIPE

Steps:

• Place cucumbers and onions in a large stainless steel or glass bowl.
• Mix 1 cup of pickling/canning salt with 8 cups of cold water (double this as needed if doing a larger batch of pickles). Pour over top of cucumbers and onions, add more cold water if necessary to cover the tops of the cucumbers. Use a clean plate and place on top of the cucumbers to keep them under the surface of the ice salt water.
• Fill a pint sized Mason jar with water (use a lid) and set it on top of the plate to act as a weight. Let soak for 1 to 2 hours on the counter or put the bowl in the fridge overnight or for 12 hours.
• After soaking cucumbers and onions, pour out salt water and rinse thoroughly with cold water and allow cucumbers to drain.
• Prepare water bath canner and begin warming the water.
• In a large stainless steel pot, combine sugar, dry mustard and turmeric, celery salt, and ClearJel®, then pour in a ½ cup of water, whisking until combined and smooth. Pour in vinegar and bring to a full boil while stirring.
• Once it's reached a full boil, lower heat to a simmer and stir until it thickens up, then add the cucumbers and the onions and bring to a boil. When it reaches a boil with the vegetables added, keep at a low boil and cook for 5 minutes, stir as needed.
• In jars just washed in hot soapy water and rinsed, pack the relish/pickle mixture to a ½ inch headspace. Remove air bubbles and add more product if needed to keep the ½ inch headspace. Clean the rim, put on lid and bands, and screw down to finger tip tight. Place filled jar into your water bath canner. Make sure at least 1 inch of water covers the top of the jars.
• Bring water to a full boil, once water is boiling, process pints for 10 minutes.
• Turn off heat, remove lid, and let jars sit in canner for 5 minutes. Then remove from canner and let cool and seal on a folded towel.

THE BEST SWEET MUSTARD PICKLES

Steps:

• Combine cucumbers and onion with salt in a large mixing bowl. Cover completely with cold water and soak for 4-5 hours or overnight. Rinse and drain twice to remove the salt.
• Meanwhile, mix the spices, sugar, and cornstarch together in a bowl. Add the cold water and stir to form a "slurry".
• Heat the vinegar in a large stockpot until almost boiling. Add the slurry slowly, while stirring, then bring to a boil and simmer, stirring until thickened.
• Add the cukes/onion and rest of the veg, and cook over medium heat for 10-12 minutes.
• Turn down heat and cover. Let simmer for 1 hour.
• Pour hot mixture into sterilized* canning jars and screw on the lid until just fingertip tight. To store in a cupboard for 1 year, boil in a water bath for 10 minutes, remove from water and let cool on racks. Once cool, tighten the rings more, and place any bottles that did not seal into the fridge. If you don't want to do a water bath, let cool on racks then transfer to the fridge and consume within 3 months.

CHOPPED CUCUMBER MUSTARD PICKLES

Steps:

• Cut cucumber and onions in 1 inch pieces put in glass bowl and sprinkle salt on them; leave overnight. In morning strain and lightly rinse.
• In a large pot mix vinegar, water, sugar, flour, ginger, mustard, celery seed, salt and tumeric.
• Boil for 5 minutes.
• Add cucumbers and onions to liquid.
• Bring to a boil. Fill hot jars and put hot lids on and seal.

MUSTARD PICKLES

Steps:

• 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.

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.

GRANDMA'S HOMEMADE MUSTARD PICKLES

Steps:

• Layer cucumbers, onions, and cauliflower in a large bowl, sprinkling salt on each layer. Cover with a towel and let sit until a decent amount of liquid had been drawn out of the vegetables, about 12 hours. Rinse vegetables and dry well.
• Combine vinegar and water in a medium pot; bring to a boil. Slowly add sugar, flour, mustard, ginger, and turmeric, stirring constantly. Boil for 5 minutes, then add vegetables and celery seed. Boil for another 5 minutes, no more.
• Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are is ready. Wash new, unused lids and rings in warm soapy water.
• Add vegetables and liquid to hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

MUSTARD PICKLE

Steps:

• Dissolve the salt in about 4 litres of water. Put the onions or quartered shallots, tomatoes and cauliflower in a large bowl and cover with the salted water. Cover with cling film and keep in the fridge or a cool place for 24 hrs.
• Drain the vegetables in a colander and tip them into a large preserving pan or flameproof dish. Add the cucumber and capers, and cover with 2 litres of fresh water. Bring to the boil and cook for 10 mins. Drain the vegetables and tip into a large bowl.
• Melt the butter in a saucepan, then add the flour and stir well to make a roux. Slowly add the vinegar, stirring all the time, and cook for a few mins until thickened. Add the sugar, turmeric and mustard powder, and season with black pepper. Pour over the vegetables and stir to combine. Pack the vegetables into sterilised jars (see tip below) and seal.
• Leave in the fridge for at least 5 days before eating, so that the vegetables can absorb all the mustardy flavours. Will keep in the fridge for 6 weeks.