Mustard Pickles

Mustard Pickles

BJ MOORE

"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."
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Ingredients

45 m servings 138 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 880 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. 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.
  2. Drain and rinse the cucumbers and onion with fresh water. Sterilize 4 (1 quart) jars and lids.
  3. 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.
  4. 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.

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Reviews

Read all reviews 7
  1. 11 Ratings

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Most helpful positive review

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 litt...

Most helpful critical review

Too much turmeric.

Most helpful
Most positive
Least positive
Newest

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 litt...

It was good but could definitely use some more mustard.

I tried this recipe out...cooked it a little longer (15 minutes) and it turned out nice. I wanted to show off the colour a little more so tossed a diced red pepper into it...might have used gree...

After canning, these pickles need to sit for at least a week for the best flavor.

Too much turmeric.

Wonderful recipe. Halved it because it was my first attempt ever at pickling. Omitted salt for my diet. Loved it. Never going back to store bought. Thank you for sharing this recipe!!!

will not make again did not thicken way to much water

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