An oldfashioned recipe for mustard pickles that is different from most pickles Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed
Prep Time
20 hrs
Dificult
Medium
Servings
21 hrs 15 mins
Ingredients
Instructions
Place cucumbers and onions into a large bowl and sprinkle salt over top. Fill the bowl with water until cucumbers are covered. Let stand for 8 to 10 hours.
Drain and rinse cucumbers and onions with fresh water.
Inspect four 1-quart jars for cracks and rings for rust
discarding any defective ones. Immerse in simmering water until needed. Wash new
unused lids and rings in warm soapy water.
Stir sugar and flour together in a 6-quart pot. Whisk in vinegar
turmeric
mustard powder
and celery seed until a smooth paste forms. Add cucumbers and onions and fill with enough water to cover. Stir and bring to a boil. Cook
stirring frequently
until thickened
about 10 minutes.
Transfer cucumbers
onions
and pickling liquid to the 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 10 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.
Editor's Note:
Nutrition data for this recipe includes the full amount of picking liquid. The actual amount consumed will vary.