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Mustard Pickles

Rated as 3.54 out of 5 Stars
14

"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."
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Ingredients

45 m servings 138
Original recipe yields 16 servings (4 - 1 quart jars)

Directions

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  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; 0.5 33.9 1.5 0 880 Full nutrition

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Reviews

Read all reviews 9
  1. 13 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Great!, I would cook them a little longer then 10mins next time. I like my mustard pickles a little softer then most. I would also add a little more mustard powder because the flavour was a litt...

Most helpful critical review

Too much turmeric.

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Great!, I would cook them a little longer then 10mins next time. I like my mustard pickles a little softer then most. I would also add a little more mustard powder because the flavour was a litt...

It was good but could definitely use some more mustard.

I tried this recipe out...cooked it a little longer (15 minutes) and it turned out nice. I wanted to show off the colour a little more so tossed a diced red pepper into it...might have used gree...

After canning, these pickles need to sit for at least a week for the best flavor.

Too much turmeric.

I came in search of a recipe for mustard pickles after my husband asked me to make them. I have canned for many years, but this was not something I was familiar with. Mustard pickles were someth...

Good recipe, however would add a bit more dry mustard. A bit weak in flavour.

Wonderful recipe. Halved it because it was my first attempt ever at pickling. Omitted salt for my diet. Loved it. Never going back to store bought. Thank you for sharing this recipe!!!

will not make again did not thicken way to much water