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
MUSTARD BEAN PICKLES
These are tasty and especially nice served with ham or coldcuts. I misplaced my recipe and searched all over Zaar and didn't find one. I obtained it from a friend and here it is! This is for 2 pints but can be easily multiplied.
Provided by Toadflax
Categories Beans
Time 30m
Yield 2 pints, 12 serving(s)
Number Of Ingredients 11
Steps:
- Cut beans into 1" pieces.
- Cook beans in boiling water just until tender. Drain well.
- In a saucepan large enough to hold everything heat the first amount of vinegar (1 1/2 cups) until it boils.
- In a bowl mix sugars, ClearJel, spices and stir to blend well. Stir in remaining vinegar (1 cup) and mix until smooth. Add to boiling vinegar and stir constantly until mixture returns to a boil and thickens. Add the drained beans. Continue stirring gently until it returns to a boil. Fill hot sterilized jars, leaving 1/4 to 1/2 inch headspace. Seal.
- It is recommended to process all pickles in a hot water bath for 10 minutes to ensure a good seal.
- Do not reduce or weaken the vinegar in this recipe or alter proportions of beans to sauce. The acidity is necessary for safety.
Nutrition Facts : Calories 107.3, Fat 0.5, SaturatedFat 0.1, Sodium 104.3, Carbohydrate 24, Fiber 1.4, Sugar 20.8, Protein 1
MUSTARD BEAN PICKLES
This was my Grandma's recipe and is the only one I crave when I have roast pork. It reminds me of lunch at Grandma and Grandads.
Provided by cookalot 2
Categories < 4 Hours
Time 1h15m
Yield 7 pts
Number Of Ingredients 7
Steps:
- Wash and string beans.
- Cut into small pieces.
- Boil in salt water until just tender.
- Put sugar, flour, mustard, spices, and vinegar in pot.
- Boil until thick.
- Drain beans and pour dressing over them.
- Seal in sterilized jars.
SWEET MUSTARD PICKLES
This makes a great condiment for sandwiches. My Grandmother made this when I was a boy and I have it on a sandwich nearly every day.
Provided by matt
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 10h20m
Yield 64
Number Of Ingredients 11
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.
Nutrition Facts : Calories 84.7 calories, Carbohydrate 19.4 g, Fat 0.2 g, Fiber 1.2 g, Protein 1.1 g, Sodium 8.8 mg, Sugar 14.9 g
MUSTARD PICKLE
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
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
GREEN BEAN & MUSTARD PICKLE
Got a glut of runner beans, or just fancy a twist on classic English piccalilli? This low-fat preserve is great with ham or in cheese sandwiches
Provided by Sara Buenfeld
Categories Condiment
Time 1h
Yield Makes approx 2.7kg/6lb, 6 x 450g jars
Number Of Ingredients 10
Steps:
- Put the onions in a preserving pan with 500ml of the vinegar. Cover and cook gently for 20 mins until soft. Meanwhile, blanch the beans for 5 mins, then drain.
- Mix the flour, mustard powder, turmeric and celery salt. Heat the mustard seeds in a small lidded pan until you hear them popping, then tip them into the flour mixture. Gradually stir in remaining vinegar until smooth.
- When the onions are ready, tip in the spice vinegar mixture and stir continuously over the heat until thickened. Add the blanched beans and cook, uncovered, for 10 mins, stirring occasionally. Add both the sugars and cook, stirring frequently, for 15 mins more until thick. Spoon into sterilised jars (see tip) and seal while hot. This will keep in a cool place for a year, but the colour will fade over time. Once opened, store in the fridge.
Nutrition Facts : Calories 33 calories, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Protein 1 grams protein, Sodium 0.19 milligram of sodium
More about "mustardbeanpickles recipes"
GRANDMA’S MUSTARD BEAN PICKLE | STAND IN MY KITCHEN
From standinmykitchen.wordpress.com
Estimated Reading Time 3 mins
10 BEST SWEET MUSTARD CAULIFLOWER PICKLES RECIPES | YUMMLY
From yummly.com
ALMOST-TRADITIONAL VEGETABLE MUSTARD PICKLES RECIPE
From motherearthnews.com
THE BEST MUSTARD PICKLES RECIPE | CDKITCHEN.COM
From cdkitchen.com
HOW TO MAKE OLD-FASHIONED MUSTARD PICKLE RELISH - TASTE OF HOME
From tasteofhome.com
CHOKO PICKLES RECIPE | COOKING WITH NANA LING
From cookingwithnanaling.com
MUSTARD BEAN PICKLES RECIPE - FOOD.COM | RECIPE | PICKLING RECIPES ...
From pinterest.com
SWEET MUSTARD PICKLES - SOBEYS INC.
From sobeys.com
MUSTARD BEAN - HEALTHY CANNING
From healthycanning.com
"IN A PICKLE" - MUSTARD PICKLE-MAKING, MY ISLAND BISTRO …
From myislandbistrokitchen.com
EASY PICKLED GREEN BEANS RECIPE - THE SPRUCE EATS
From thespruceeats.com
MUSTARD PICKLES | TOURISM PEI
From tourismpei.com
MUSTARD BEANS - MY ISLAND BISTRO KITCHEN
From myislandbistrokitchen.com
CHUNKY MUSTARD PICKLES - CANNING AND COOKING AT HOME
From canningandcookingathome.com
THE BEST PICKLE-FLAVORED PRODUCTS AT TRADER JOE'S | ALLRECIPES
From allrecipes.com
LIFE IS GOOD: MUSTARD BEAN RELISH/PICKLES - BLOGGER
From lifeisgood-louiserun.blogspot.com
MUSTARD BEAN PICKLE — FOODSTUFFS
From foodstuffs.ca
BEAN MUSTARD PICKLE - RECIPES | COOKS.COM
From cooks.com
AN OLD FASHIONED MUSTARD PICKLES RECIPE - COUNTRYSIDE
From iamcountryside.com
EASY MUSTARD PICKLE RECIPE…TRY IT, YOU’LL LIKE IT!
From redeemyourground.com
SWEET MUSTARD PICKLES - CELEBRATION GENERATION
From celebrationgeneration.com
NEWFOUNDLAND MUSTARD PICKLES – COMPLETE COMFORT FOODS
From completecomfortfoods.com
GERMAN MUSTARD PICKLES - SENFGURKEN - ALL TASTES GERMAN
From alltastesgerman.com
HOW TO MAKE: "QUICK MUSTARD PICKLES!" — SMAK DAB
From smakdab.ca
OLD-FASHIONED MUSTARD PICKLES RECIPE | MYRECIPES
From myrecipes.com
MUSTARD BEAN PICKLES - RECIPE | COOKS.COM
From cooks.com
GRANDMA’S OLD-FASHIONED MUSTARD PICKLES RECIPE
From diyjoy.com
MUM'S YELLOW BEAN MUSTARD PICKLES | RECIPE - PINTEREST
From pinterest.com
LORNA'S NEWFOUNDLAND MUSTARD PICKLES - PLANTED AND PICKED
From plantedandpicked.com
HOW TO CAN YOUR OWN HOMEMADE CANNED MUSTARD BEANS (PICKLED …
From pickyourown.org
HOW TO MAKE MUSTARD PICKLES – GREAT-GRANDMA’S RECIPE
From melissaknorris.com
OLD-FASHIONED MUSTARD PICKLES [GREAT-GRANDMA'S RECIPE] - YOUTUBE
From youtube.com
MUSTARD PICKLE - HEALTHY CANNING
From healthycanning.com
MUSTARD BEANS - YOUTUBE
From youtube.com
HOW TO MAKE MUSTARD BEANS - WINDING CREEK RANCH
From windingcreekranch.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love