MUSTARD PICKLE
Yield: 8 x half-litre (US pint) jars
Provided by Healthy Canning
Categories Pickles
Time 1h40m
Number Of Ingredients 13
Steps:
- Prep the veg from the cucumber down to the onions.
- Put in a large bowl or pot, that you will have room for in fridge, several if needed.
- Mix vegetables well with the salt.
- Put vegetables in fridge for 12 hours. Stir or toss occasionally if desired.
- Drain, rinse and drain again.
- Mix everything from the turmeric down to the flour in a large pot. Whisk in the vinegar 250 ml (1 cup) at a time, then add the water, sugar and the garlic.
- Bring to a boil while stirring frequently, then reduce to a simmer until it's thick enough to start coating a spoon -- about 5 minutes. Whisk or stir frequently to avoid burning at the bottom.
- Add the drained veg to the mustard sauce in the pot, and simmer for 20 minutes counting from the time you added the veg to the sauce.
- Put in your choice of the following jar sizes: quarter-litre (1/2 US pint), half-litre (1 US pint), or litre (1 US quart.)
- Leave 2 cm (1/2 inch) headspace regardless of jar size.
- Debubble, adjust headspace with sauce mixture.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process all jar sizes for 10 minutes; increase time as needed for your altitude.
- Best after at least a month of jar time.
Nutrition Facts : ServingSize 2 g, Calories 23 kcal, Carbohydrate 4.9 g, Protein 0.5 g, Fat 0.2 g, Sodium 457 mg, Fiber 0.6 g, Sugar 3.6 g
DELICIOUS GOLDEN MUSTARD PICKLES
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
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
This old-fashioned mustard pickle recipe is straight from Great-Grandma's kitchen and is delicious on sandwiches, hot dogs, hamburgers and in salads. A must make when the summer bounty is on!
Provided by Melissa Norris
Categories Condiment
Number Of Ingredients 11
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.
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.
Provided by BJ MOORE
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 45m
Yield 16
Number Of Ingredients 10
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
MIXED MUSTARD PICKLES
From The Rodale Food Center. You can use all the vegetables listed, omit a few or use just one kind, like green beans. Just make sure you use an equal weight/measurement to get the total canned yield. Recipe can be cut in half. Posted by Request.
Provided by Diana Adcock
Categories Vegetable
Time 55m
Yield 10 pints
Number Of Ingredients 12
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.
Nutrition Facts : Calories 243.2, Fat 2.3, SaturatedFat 0.2, Sodium 56.8, Carbohydrate 52.3, Fiber 5.7, Sugar 38.1, Protein 4.9
GRANDMOTHER'S MUSTARD PICKLES
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
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
MUSTARD PICKLES
This is one of those recipes that has been passed down from my great-great grandmother, eventually to me. These pickles have a "Kick" to them from the horseradish. It's not bad though, they are GREAT!!! I keep mine in a gallon jar in my "Extra" fridge all winter. Mmmmm Mmmmmm
Provided by Lali8752
Categories Lunch/Snacks
Time 25m
Yield 2 gallon jar
Number Of Ingredients 6
Steps:
- Scrub cucumbers and put in the above mixture.
- These are ready to eat in 10 days.
- Keep in a glass crock or a 1 gallon jar with cheese cloth"lid". (Lay a piece of cheesecloth over the jar or crock to "Create" a lid. You can wrap a rubber band around to hold in place or use a piece of string. If using a jar, you can use the metal band that you'd use in canning but don't use the flat lid part, that's where the cheesecloth is used. This allows air in and "critters", dust, bugs etc. are kept out. If you don't do this, you may get mold in them too.)
- Will keep all winter in cool place.
Nutrition Facts : Calories 1115.8, Fat 6.5, SaturatedFat 0.9, Sodium 58434.4, Carbohydrate 183.5, Fiber 16.2, Sugar 141.2, Protein 17
GRANDMA'S HOMEMADE MUSTARD PICKLES
This is Beverly's recipe for homemade mustard pickles.
Provided by Dylan Terry
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT55m
Yield 24
Number Of Ingredients 12
Steps:
- Layer cucumbers, onions, and cauliflower in a large bowl, sprinkling salt on each layer. Cover with a towel and let sit until a decent amount of liquid had been drawn out of the vegetables, about 12 hours. Rinse vegetables and dry well.
- Combine vinegar and water in a medium pot; bring to a boil. Slowly add sugar, flour, mustard, ginger, and turmeric, stirring constantly. Boil for 5 minutes, then add vegetables and celery seed. Boil for another 5 minutes, no more.
- Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are is ready. Wash new, unused lids and rings in warm soapy water.
- Add vegetables and liquid to hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 33.3 g, Fat 0.6 g, Fiber 1.1 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 1950.2 mg, Sugar 27.7 g
MUSTARD PICKLES
Make and share this Mustard Pickles recipe from Food.com.
Provided by cookalot 2
Categories Cauliflower
Time 34m
Yield 8 pts
Number Of Ingredients 11
Steps:
- Soak vegetables overnight in salted ice water (1/4 cup pickling salt to 6 cups water.
- Bring to boil in same brine.
- Drain and rinse.
- In large saucepan mix flour, mustard, turmeric, salt, brown or white sugar and celery seed.
- Stir in vinegar and water gradually].
- Bring to boil.
- Lower heat and cook, stirring constantly until thickened.
- Add vegetables and bring to boil.
- Pack into hot sterilized jars and seal.
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