Mustard Pickles

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.

Original recipe makes 4 – 1 quart jars

Ingredients

8 large cucumbers, sliced
4 cups sliced onion
2 tablespoons pickling salt
2 cups white sugar
2 tablespoons all-purpose flour
2 cups white vinegar
1 tablespoon ground dried turmeric
1 tablespoon dry mustard powder
1/2 teaspoon celery seed
2 quarts cold water, or as needed

  • PREP

    45 mins

  • READY IN

    45 mins

Directions

  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.

Nutrition

Calories: 138 kcal
Carbohydrates: 33.9 g
Cholesterol: 0 mg
Fat: 0.5 g
Fiber: 1.3 g
Protein: 1.5 g
Sodium: 880 mg

Related Recipes:

Gram Miller’s Bread and Butter Pickles Bea and Bill’s Bread and Butter Pickles Deb’s Bread and Butter Pickles Classic Crisp Bread and Butter Pickles Chef John’s Bread and Butter Pickles Grandmother’s Mustard Pickles Refrigerator Pickles Pop’s Dill Pickles Christmas Red Pickles Eight-Day Icicle Pickles