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.

Prep Time:
45 mins
Total Time:
45 mins
4 to 1 - quart jars


  • 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


  1. 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.

  2. Drain and rinse the cucumbers and onion with fresh water. Sterilize 4 (1 quart) jars and lids.

  3. 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.

  4. 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 (per serving)

138 Calories
1g Fat
34g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 138
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 880mg 38%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 5%
Total Sugars 29g
Protein 2g
Vitamin C 6mg 31%
Calcium 37mg 3%
Iron 1mg 4%
Potassium 263mg 6%

* 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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