Grandmother's Mustard Pickles Recipe - Allrecipes.com
Grandmother's Mustard Pickles Recipe
  • READY IN hrs

Grandmother's Mustard Pickles

Recipe by  

"My grandmother used to make these many years ago and all of us looked forward to dinner at her home where she would serve them. She is now 98 years old and it is up to her grand daughters to make them for her."

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Ingredients Edit and Save

Original recipe makes 5 - 1 quart jars Change Servings
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Directions

  1. In a large bowl, combine the cucumbers, onions, cauliflower and bell pepper. Stir together the salt and water; pour over the vegetables. Cover, and let stand overnight at room temperature.
  2. Sterilize 5 (1 quart) jars with lids and rings. Keep in a hot water bath until needed.
  3. Transfer the vegetables and brine to a large pot and set over medium heat. Bring just to a simmer, but remove from the heat before they come to a boil. Pour into a colander and drain thoroughly.
  4. Dry out the large pot and stir together the flour, mustard powder, sugar and turmeric in it. Stir in just enough apple cider vinegar to make a smooth paste, then stir in the remaining vinegar. Bring to a boil, stirring frequently, and boil until thick and creamy, 10 to 15 minutes. Add the vegetables and simmer over medium heat until vegetables are tender but not overcooked, 5 to 10 minutes.
  5. Pack into hot 1 quart jars, filling to 1/2 inch of the rim. Seal with lids and rings. Process in a bath of simmering water for 10 minutes, then cool to room temperature. Refrigerate any jars that do not seal properly and consume within two weeks.
Kitchen-Friendly View
  • PREP 1 hr
  • COOK 30 mins
  • READY IN 1 hr 30 mins

Footnotes

  • For safety when canning and preserving foods, contact your local extension for guidelines in your area that will be specific to your altitude. Click here to read more about canning and preserving.
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Reviews More Reviews

Aug 27, 2008

This is way too salty. I would cut the salt by a lot. And add a rinse of the brine. My Grandmother's recipe is very similar but it calls for a rinse of the brine after the soak and an additional two hour soak in cold water - rinsing again and then combining the dry ingredients - then wet - pouring over cukes and bringing to a boil.

 
Aug 10, 2010

After you cook in the brine, drain and rinse, rinse, rinse. I am hoping that the word rinse was left out accidentally in the directions. If you rinse, this recipe has a really good flavor. I used white vinegar and it worked great.

 

7 Ratings

Aug 06, 2008

Way too salty, and the use of apple cider vinegar and pearl onions made it much more expensive to make than my usual recipe (which uses diced onions and white vinegar). Perhaps it would improve it to cut the salt back a bit or to rinse the veggies off after they've been soaked.

 
Jul 25, 2013

Wish I had read the reviews first. Needs rinsed or less salt. I wasted time, money and good produce! :(

 
Feb 05, 2013

I agree that this recipe needs rinsing however I did not find the pickles to be inedible. I believe this would be a five star recipe if careful rinsing was included in the directions.

 

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Nutrition

  • Calories
  • 93 kcal
  • 5%
  • Carbohydrates
  • 18.8 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.6 g
  • < 1%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 2292 mg
  • 92%

* Percent Daily Values are based on a 2,000 calorie diet.

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