Mixed Mustard Pickles Recipes

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 EVER SWEET PICKLES

Steps:

• In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

MIXED MUSTARD PICKLES

Steps:

• In a large enamel or stainless pot combine the vinegar, honey, celery seeds, mustard seeds, and turmeric.
• Stir well and over high heat bring to boiling stage.
• Add remaining ingredients.
• Return product to the boiling stage.
• Remove from heat.
• Fill hot sterile jars with vegetables.
• Cover with hot liquid, leaving 1/2 inch head space.
• Process for 5 minutes in a boiling water bath canner.
• Makes about 10 pints.

SMALL BATCH MIXED VEGETABLE MUSTARD PICKLES

Steps:

• Cut a thin slice from the ends of each cucumber and cut into thick slices. Place cucumbers, califlower and onions in a large non-reactive container. Combine salt with lukewarm water, stirring until dissolved. Pour over vegetables and let stand 24 hours. Make sure vegetables are covered, I often have to make the brine a couple of times to have them covered.
• After 24 hours, drain the vegetables well, and rinse them well.
• Combine sugar, flour, mustard, celery seeds and tumeric in a large saucepan, stir until well mixed. Whisk in vinegar and water. Bring to to a boil over high heat stirring constantly, until smooth and thickened. Add vegetables and return to a boil for 30 seconds.
• Remove hot jars from canner. Remove vegetables from liquid with a slotted spoon; pack into jars. Process 10 minutes for pints (500 ml) jars and 15 minutes for quart (1 L) jars.

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.

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 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.