Grandma's Homemade Mustard Pickles

This is Beverly's recipe for homemade mustard pickles.

Prep Time:
25 mins
Cook Time:
30 mins
Additional Time:
1 day
Total Time:
1 day 55 mins
Servings:
24
Yield:
6 pints

Ingredients

  • 8 large cucumbers, sliced

  • 4 large Spanish onions, sliced

  • ½ cup cauliflower florets

  • ½ cup salt

  • 2 ¼ cups vinegar

  • ½ cup water

  • 3 cups white sugar

  • ½ cup all-purpose flour

  • 3 tablespoons ground mustard

  • 1 teaspoon ground ginger

  • ¾ teaspoon ground turmeric

  • 1 tablespoon celery seed

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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 (per serving)

139 Calories
1g Fat
33g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 139
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 1950mg 85%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 4%
Total Sugars 28g
Protein 2g
Vitamin C 6mg 28%
Calcium 31mg 2%
Iron 1mg 4%
Potassium 191mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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