Mustard Pickles Recipes

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PICKLED MUSTARD SEEDS



Pickled Mustard Seeds image

Mustard seeds that have been plumped in a pickle brine can really make a dish. They provide texture and crunch, heat and sweetness.

Provided by Hugh Acheson

Categories     Condiment     Condiment/Spread     Mustard     Pickles     Vinegar     Quick & Easy

Yield Makes about 1 cup in brine

Number Of Ingredients 4

1/2 cup yellow mustard seeds
1 cup champagne vinegar
1 tablespoon sugar
1 teaspoon kosher salt

Steps:

  • Place the mustard seeds in a small pot, cover with cold water, and bring the liquid to a boil. Strain the mustard seeds, discarding the water, and repeat this process 3 more times.
  • In the same pot, combine 1 cup of cold water with the vinegar, sugar, salt, and the blanched mustard seeds. Bring to a boil, and then remove from the heat. Pour the contents into a small sealable container and refrigerate it overnight.
  • When you're ready to use the pickled mustard seeds, scoop them from the brine, straining off any excess liquid.

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 PICKLE



Mustard pickle image

Like your piccalilli chunky? James Martin's version has whole baby onions, cauliflower pieces and tomatoes

Provided by James Martin

Categories     Condiment, Snack

Time 50m

Yield Makes about 2 large jars

Number Of Ingredients 12

225g table salt
450g baby onions or shallot (quartered if shallots)
225g cherry tomato
450g cauliflower florets
450g cucumber , deseeded and diced
1 tbsp caper
125g butter
25g plain flour
500ml malt vinegar
100g caster sugar
1 tbsp turmeric
2 ½ tsp mustard powder

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.

Nutrition Facts : Calories 34 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

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

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