Delicious Golden Mustard Pickles Recipes

MUSTARD PICKLES

Steps:

• Scrub cucumbers and put in the above mixture.
• These are ready to eat in 10 days.
• Keep in a glass crock or a 1 gallon jar with cheese cloth"lid". (Lay a piece of cheesecloth over the jar or crock to "Create" a lid. You can wrap a rubber band around to hold in place or use a piece of string. If using a jar, you can use the metal band that you'd use in canning but don't use the flat lid part, that's where the cheesecloth is used. This allows air in and "critters", dust, bugs etc. are kept out. If you don't do this, you may get mold in them too.)
• Will keep all winter in cool place.

OLD-FASHIONED MUSTARD PICKLE

Steps:

• Make a brine by mixing 1/2 cup salt and 2 quarts soft water in a large bowl.
• In the water, soak the onions, pickling cucumbers, large cucumbers and green tomatoes overnight.
• The next day, drain the vegetables.
• Cut the large cucumbers and green tomatoes into thick slices.
• Cook the onions and cauliflower in boiling water until they are barely tender.
• Drain and add to bowl.
• Add celery and sweet peppers to bowl.
• Now prepare the sauce by mixing the sauce ingredients in a large pot.
• Cook, stirring until smooth and thickened.
• When the sauce is boiling, stir in the vegetables.
• Just heat through-- do not cook the vegetables.
• Spoon immediately into freshly scrubbed pint jars.
• Make sure the vegetables are covered in hot mustard sauce and seal.

MUSTARD PICKLES

Steps:

• In a stainless steel saucepan, combine cucmbers, cauliflower, pearl onions, red and green peppers. Toss with salt; stir in 1 cup water. Cover and let stand in a cool place over night, stirring occasionally.
• Next Day: Place 5 (2 cup) Mason Jars in a boiling water canner; fill with water, cover and bring to a boil. Set screw bands aside; heat snap lids in hot, not boiling water. Keep jars and snap lids hot until ready to use.
• Drain vegetables; rinse well under lots of cool running water and drain thoroughly. Set aside.
• In a large, deep, stainless steel saucepan, combine sugar, ClearJel, mustards, turmeric, cider vinegar and ginger root; bring to a boil, stirring until thickened. Add vegetables and return mixture to a boil that cannot be stirred down.
• Ladle hot vegetables and liquid into a hot jar within 1/2 inch of top rim (headspace). Using a nonmetallic utensil, remove any air bubbles. Wipe jar rim, removing any stickiness.
• Center snap lid on jar; apply screw band securely and firmly until resistance is met - fingertip tight. Do not over tighten. Place jar in canner. Repeat for remaining pickles.
• Cover canner; return water to a boil. Process for 15 minutes.
• Remove jars without tilting. Cool upright, undisturbed, for 24 hours.
• Do not retighten screw bands. After cooling check jar seals. Sealed lids curve downwards. Remove screw bands, wipe and dry bands and jars.
• Store screw bands and separately or replace loosely on jars, as desired.
• Label and store jars in dark cool place.
• Makes 5 2-cup jars.

UNCLE BILL'S MUSTARD PICKLES

Steps:

• Wash and finely chop cucumbers.
• Seed and dice sweet red and green peppers.
• Place chopped cucumbers and peppers in a large bowl.
• Sprinkle over with pickling salt, cover and let sit overnight.
• The next morning, drain off the liquid and discard.
• Finely chop cauliflower, onion and celery and mix in with the cucumbers and peppers.
• Transfer vegetables to a large cooking pot.
• Add vinegar and sugar and bring to a boil.
• Reduce heat and simmer for 10 to 15 minutes until vegetables are just tender, DO NOT OVERCOOK.
• In a small bowl, mix mustard and turmeric in a half cup of cold water.
• When vegetables are nearly done, mix in mustard mixture and stir until well blended and bring mixture back to just boil.
• Sterilize and prepare canning jars of your choice.
• Fill jars to within 1/4" of the top of the jars.
• Apply lids and screw tops and process according to the method you are most familiar with.
• When jars are sealed and cooled, label and store in a cool, dark place.

MUSTARD PICKLES

Steps:

• Peel and cut onions into medium sized pieces.
• Peel cucumbers, remove seeds and centres.
• Cut to desired size.
• If cucumbers are green and not too ripe, skin may be left on.
• Separate cauliflower into small flowerets.
• Dice red peppers.
• Make a brine to cover vegetables of 1/2 cup coarse salt to 1 quart water.
• Add a pinch of alum and let stand overnight (up to 24 hours).
• Then Drain vegetables and prepare sauce.
• Pickling bag: put spice in 3-4 layers of cheescloth and close tightly with string or a knot.
• set aside Boil 3 cups of the vinegar with 3 cups of the sugar and pickling spice bag for 1 minute.
• Remove pickling spice bag and throw out.
• Combine remaining sugar, remaining vinegar, flour, mustard powder, turmeric and celery seed and add to hot mixture.
• Cook sauce until thick, continually stirring with whisk.
• Add vegetables and cook slowly for 25 minutes, stirring occasionally.
• Be careful not to scorch.
• Ladle into hot, sterilized jars, while mixture is still hot.