My Mils Mustard Pickles Like Piccalilli For Canning 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.

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.

MUSTARD PICKLE

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.

MY MIL'S MUSTARD PICKLES (LIKE PICCALILLI) FOR CANNING

Steps:

• Mix the vegetables in a large pan (plastic is best). Pour 1 cup water over. Mix in the non-iodized salt. Cover and set aside overnight. Scald vegetables in brine and drain.
• Heat vinegar to boiling. Blend dry ingredients except celery seed with the water. Add to vinegar. Cook till smooth and thick. Add celery seed. Add vegetables to sauce, and bring to a gentle boil for 20 minutes. Fill clean pint jars and seal. Process in canner for 15 minutes.

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.