Mustard Pickles

Iingredients

12 cups of cucumber (peeled and seeds removed), about 8 good sized ones
6 cups diced onion
3 red peppers
3/4 cup salt
4 cups of vinegar
4 cups sugar
3/4 cup flour
1/4 cup dry mustard powder
1 1/2 tsp turmeric
1 Tbsp celery seed

When I made this recipe I used what I had. I did not have 6 cups of onions. I used a very large red onion and a medium yellow onion and also I had 1 1/2 orange pepper and a bit of red pepper. Also, I did not have the whole 1/4 cup of dry mustard powder. My mustard pickles still turned out great and yummy! Me and Thomas are the only ones who will eat it, so 7 jars should last until next year.

This recipe came from my mom.

In a large pot add 12 cups of chopped cucumber, 6 cups diced onion and 3 red peppers. Add 3/4 cup of salt. Cover with cold water for 2 hours. Drain well and do not rinse. Add 4 cups of vinegar and cook on stove top for 20 minutes, do not boil and keep veggies crunchy.
In a bowl mix 4 cups of sugar, 3/4 cup of flour, 1/4 cup dry mustard powder, 1 1/2 tsp turmeric and 1 Tbsp of celery seed. Add to cooked veggies and mix well. Cook for 10 minutes, no boil. Add to clean canning jars and seal. Makes about 8 jars.

Veggies in place
Vinegar and cooking for 20 minutes
All ingredients are in
Canned. Not so bright a yellow as I did not have all the dry mustard powder. Tastes great anyways!

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