Best Mustard Pickle Recipes

DELICIOUS GOLDEN MUSTARD PICKLES

Steps:

• Trim the core off of cauliflower; cut into bite-size florets to make 8 cups.
• Place in a large stockpot, along with cucumbers, onions, red and green peppers.
• Sprinkle with 1/2 cup pickling salt; cover with cold water.
• Set aside in cool spot (do not refrigerate) for 12 hours.
• Return the pot to element; bring veggie mixture just to a boil, over med-high heat; drain in large colander, discarding brine.
• Set the veggies aside.
• Rinse the pot.
• Add 4 cups of vinegar; bring to boil over medium heat.
• Meanwhile, in a large bowl, whisk together, sugar, flour, mustard and tumeric powder; whisk in 1 cup water, and remaining vinegar to make a smooth paste.
• Whisk into hot vinegar, and bring to a boil; reduce heat, and simmer, stirring constantly until smooth and thickened (amout 3 minutes).
• Add the veggies, stir to coat.
• Bring to a boil, stirring gently.
• Ladle into 2-cup hot canning jars, leaving 1/2-inch head space.
• Cover with warm discs; screw on bands fingertip tight.
• Process in boiling water canner for 10 minutes.
• Remove, and let cool on rack.

HOW TO MAKE MUSTARD PICKLES - GREAT-GRANDMA'S RECIPE

Steps:

• Place cucumbers and onions in a large stainless steel or glass bowl.
• Mix 1 cup of pickling/canning salt with 8 cups of cold water (double this as needed if doing a larger batch of pickles). Pour over top of cucumbers and onions, add more cold water if necessary to cover the tops of the cucumbers. Use a clean plate and place on top of the cucumbers to keep them under the surface of the ice salt water.
• Fill a pint sized Mason jar with water (use a lid) and set it on top of the plate to act as a weight. Let soak for 1 to 2 hours on the counter or put the bowl in the fridge overnight or for 12 hours.
• After soaking cucumbers and onions, pour out salt water and rinse thoroughly with cold water and allow cucumbers to drain.
• Prepare water bath canner and begin warming the water.
• In a large stainless steel pot, combine sugar, dry mustard and turmeric, celery salt, and ClearJel®, then pour in a ½ cup of water, whisking until combined and smooth. Pour in vinegar and bring to a full boil while stirring.
• Once it's reached a full boil, lower heat to a simmer and stir until it thickens up, then add the cucumbers and the onions and bring to a boil. When it reaches a boil with the vegetables added, keep at a low boil and cook for 5 minutes, stir as needed.
• In jars just washed in hot soapy water and rinsed, pack the relish/pickle mixture to a ½ inch headspace. Remove air bubbles and add more product if needed to keep the ½ inch headspace. Clean the rim, put on lid and bands, and screw down to finger tip tight. Place filled jar into your water bath canner. Make sure at least 1 inch of water covers the top of the jars.
• Bring water to a full boil, once water is boiling, process pints for 10 minutes.
• Turn off heat, remove lid, and let jars sit in canner for 5 minutes. Then remove from canner and let cool and seal on a folded towel.

BEST MUSTARD EVER

Steps:

• In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.

MUSTARD PICKLE

Steps:

• Dissolve the salt in about 4 litres of water. Put the onions or quartered shallots, tomatoes and cauliflower in a large bowl and cover with the salted water. Cover with cling film and keep in the fridge or a cool place for 24 hrs.
• Drain the vegetables in a colander and tip them into a large preserving pan or flameproof dish. Add the cucumber and capers, and cover with 2 litres of fresh water. Bring to the boil and cook for 10 mins. Drain the vegetables and tip into a large bowl.
• Melt the butter in a saucepan, then add the flour and stir well to make a roux. Slowly add the vinegar, stirring all the time, and cook for a few mins until thickened. Add the sugar, turmeric and mustard powder, and season with black pepper. Pour over the vegetables and stir to combine. Pack the vegetables into sterilised jars (see tip below) and seal.
• Leave in the fridge for at least 5 days before eating, so that the vegetables can absorb all the mustardy flavours. Will keep in the fridge for 6 weeks.

SWEET MUSTARD PICKLES

Steps:

• Combine the water and salt in a large pot. Add the cauliflower, onion, and cucumber to the pot and allow to soak overnight.
• Bring the mixture to a boil over medium-high heat; simmer until the vegetables are tender; drain. Add the vinegar, flour, sugar, mustard powder, curry powder, and turmeric to the vegetables and bring to a boil; reduce heat to medium-low and simmer until the mixture thickens, stirring occasionally.
• Ladle into sterilized jars; seal. Process in a boiling-water canner for 5 minutes.

MUSTARD PICKLES

Steps:

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

OLD-FASHIONED MUSTARD PICKLE

Steps:

• Make a brine by mixing 1/2 cup salt and 2 quarts soft water in a large bowl.
• In the water, soak the onions, pickling cucumbers, large cucumbers and green tomatoes overnight.
• The next day, drain the vegetables.
• Cut the large cucumbers and green tomatoes into thick slices.
• Cook the onions and cauliflower in boiling water until they are barely tender.
• Drain and add to bowl.
• Add celery and sweet peppers to bowl.
• Now prepare the sauce by mixing the sauce ingredients in a large pot.
• Cook, stirring until smooth and thickened.
• When the sauce is boiling, stir in the vegetables.
• Just heat through-- do not cook the vegetables.
• Spoon immediately into freshly scrubbed pint jars.
• Make sure the vegetables are covered in hot mustard sauce and seal.

MUSTARD PICKLES

Steps:

• Place all the vegetables into a large bowl, sprinkle with the salt, cover with the water and leave overnight. In the morning, pour the vegetables and brine into a large pot, bring to a boil and drain. Mix the dry mustard, turmeric, flour and sugar in a large saucepan. Gradually add the vinegar, stirring until smooth. Cook over medium heat until thick, stirring constantly. Combine sauce and vegetables in the large pot, heat just to the boiling point, pour into hot, sterilized jars cover and seal.