Mustard Cucumber Pickles Recipes

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CHOPPED CUCUMBER MUSTARD PICKLES



Chopped Cucumber Mustard Pickles image

Make and share this Chopped Cucumber Mustard Pickles recipe from Food.com.

Provided by NoraMarie

Categories     < 60 Mins

Time 55m

Yield 10 pints, 20 serving(s)

Number Of Ingredients 11

7 large cucumbers
7 large onions
4 tablespoons pickling salt
2 1/2 cups vinegar
3/4 cup water
3 cups white sugar
1/2 cup flour
1 teaspoon ginger
1 teaspoon dry mustard
2 teaspoons celery salt
3/4 teaspoon turmeric

Steps:

  • Cut cucumber and onions in 1 inch pieces put in glass bowl and sprinkle salt on them; leave overnight. In morning strain and lightly rinse.
  • In a large pot mix vinegar, water, sugar, flour, ginger, mustard, celery seed, salt and tumeric.
  • Boil for 5 minutes.
  • Add cucumbers and onions to liquid.
  • Bring to a boil. Fill hot jars and put hot lids on and seal.

Nutrition Facts : Calories 172.1, Fat 0.2, SaturatedFat 0.1, Sodium 1399.9, Carbohydrate 41.7, Fiber 1.4, Sugar 34, Protein 1.6

MUSTARD PICKLES



Mustard Pickles image

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.

Provided by BJ MOORE

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 45m

Yield 16

Number Of Ingredients 10

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
½ teaspoon celery seed
2 quarts cold water, or as needed

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.

Nutrition Facts : Calories 138.3 calories, Carbohydrate 33.9 g, Fat 0.5 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 879.9 mg, Sugar 28.6 g

MUSTARD CUCUMBER PICKLES



Mustard Cucumber Pickles image

This is a great tasting mustard pickle recipe for those cucumbers that get away on you! Large is good, seedy and bitter no! Recipe from a friend's family collection. A family favorite and one that is especially good with homemade sausage, or any sausage for that matter! Great with smokies. NOTE For those new to canning or as a general refresher please read one of the many excellent canning cookbooks or go on line to become familiar with the canning procedures. While I have never processed these - I see new guidelines as to processing - do check for the recommends in your area. Do remember there are no short cuts when it comes to cleanliness - I have always assured the utensils as well as the jars are sterilized - clean the sinks and work area and have good supply of clean dish cloths on hand. Never use non - reactive containers ( use stainless steel unchipped enamel/ porcelain - be sure all your bowls and containers are food grade)

Provided by Gerry

Categories     For Large Groups

Time 12h20m

Yield 6 2 cup jars, 24 serving(s)

Number Of Ingredients 11

7 large cucumbers
4 large onions
1/4 cup pickling salt
2 1/2 cups vinegar
2 cups sugar
1 3/4 cups water
2 tablespoons dry mustard
3/4 tablespoon turmeric
1 teaspoon ginger
1/2 cup flour
1/8 teaspoon red pepper

Steps:

  • Peel and thinly slice cucumbers and onions.
  • Sprinkle with salt and let stand overnight.
  • In morning drain well and make dressing.
  • Dressing:Heat vinegar.
  • Blend dry ingredients with the water, using a whisk to get it nice and smooth.
  • Add thickening to heated vinegar and whisk together.
  • Add the sliced cucumbers and onions, simmer together until heated through.
  • Put into sterilized jars and seal. Check guidelines as to processing.
  • Note: have found this sauce is good for three quarts of cucumbers and onions after they have been drained.

Nutrition Facts : Calories 107.5, Fat 0.4, SaturatedFat 0.1, Sodium 1182.4, Carbohydrate 24.9, Fiber 1.1, Sugar 19.3, Protein 1.3

MUSTARD PICKLES



Mustard Pickles image

My family's favourite variation of the east coast favourite. A great way to use all those huge cucumbers from your garden. Goes great with holiday dinners, meat and potatoes or as a relish on burgers. The recipe came from the Prince Edward Island Women's Institute Cookbook from the 70's.

Provided by Mendi

Categories     Vegetable

Time 1h26m

Yield 8 pints (approx)

Number Of Ingredients 11

1 quart onion
2 quarts cucumbers
1 medium cauliflower
2 finely diced sweet red peppers (optional-but makes adds nice colour) (optional)
3 1/2 cups sugar
1/2 cup flour
2 tablespoons turmeric
2 tablespoons celery seeds
1/2 cup mustard powder
1 quart vinegar
4 tablespoons pickling spices

Steps:

  • Peel and cut onions into medium sized pieces.
  • Peel cucumbers, remove seeds and centres.
  • Cut to desired size.
  • If cucumbers are green and not too ripe, skin may be left on.
  • Separate cauliflower into small flowerets.
  • Dice red peppers.
  • Make a brine to cover vegetables of 1/2 cup coarse salt to 1 quart water.
  • Add a pinch of alum and let stand overnight (up to 24 hours).
  • Then Drain vegetables and prepare sauce.
  • Pickling bag: put spice in 3-4 layers of cheescloth and close tightly with string or a knot.
  • set aside Boil 3 cups of the vinegar with 3 cups of the sugar and pickling spice bag for 1 minute.
  • Remove pickling spice bag and throw out.
  • Combine remaining sugar, remaining vinegar, flour, mustard powder, turmeric and celery seed and add to hot mixture.
  • Cook sauce until thick, continually stirring with whisk.
  • Add vegetables and cook slowly for 25 minutes, stirring occasionally.
  • Be careful not to scorch.
  • Ladle into hot, sterilized jars, while mixture is still hot.

DELICIOUS GOLDEN MUSTARD PICKLES



Delicious Golden Mustard Pickles image

These are the best mustard pickles that you will ever have...if you love mustard pickles, and have some time, these are well-worth the time and effort to prepare, once you make these a few times, you will probably do them with your eyes closed!...a definate must-make! Note: plan ahead, the blanched veggies have to sit for 12 hours.

Provided by Kittencalrecipezazz

Categories     Low Protein

Time P2D

Yield 20 cups

Number Of Ingredients 11

1 large cauliflower
14 cups sliced pickling cucumbers
6 cups diced onions
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 cup pickling salt
5 cups white vinegar
4 cups granulated sugar
1 cup all-purpose flour
1/2 cup mustard powder
2 tablespoons turmeric powder

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.

GRANDMOTHER'S MUSTARD PICKLES



Grandmother's Mustard Pickles image

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.

Provided by SWIZZLESTICKS

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h30m

Yield 40

Number Of Ingredients 11

2 pounds small pickling cucumbers, cut into slices or chunks
8 cups pearl onions, peeled
1 head cauliflower, broken into florets
4 red bell peppers, seeded and chopped
1 cup coarse salt
2 cups water
1 cup all-purpose flour
6 tablespoons dry mustard powder
1 ½ cups white sugar
1 tablespoon ground dried turmeric
8 cups apple cider vinegar

Steps:

  • 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.
  • Sterilize 5 (1 quart) jars with lids and rings. Keep in a hot water bath until needed.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 93.1 calories, Carbohydrate 18.8 g, Fat 0.6 g, Fiber 0.9 g, Protein 1.8 g, Sodium 2292.3 mg, Sugar 10.3 g

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