Mustard Pickles
Description
This mustard pickles recipe is an old-fashioned version using mustard powder, turmeric, and celery seed. It's a tangy, crisp, alternative variation.
Ingredients
•
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
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1 tablespoon ground dried turmeric
•
1 tablespoon dry mustard powder
•
1/2 teaspoon celery seed
Directions
1
Place cucumbers and onions in a large bowl; sprinkle with salt. Add enough water to cover vegetables.
2
Let stand, 8 to 10 hours. Drain and rinse with water.
3
Inspect four 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
4
Stir sugar and flour together in a large pot. Whisk in vinegar, turmeric, mustard powder, and celery seed until a smooth paste forms. Add cucumbers and onions; fill with enough water to cover. Stir and bring to a boil. Cook, stirring frequently, until thickened, about 10 minutes.
5
Transfer cucumbers, onions, and pickling liquid to the 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.
6
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 10 minutes.
7
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.