Grammie Beas Fabulous Mustard Pickles Recipes

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SWEET MUSTARD PICKLES



Sweet Mustard Pickles image

GREAT ON COLD MEATS : This is a mixture of Vegetable preparation from one recipe and the Mustard Sauce from another .. A family favorite All Year Around .. Make in quantity when cauliflowers are cheap... because your friends will be wanting a jar or two from each batch .. Shirley used to make these Pickles at least 3 or 4 times a year and her grandchildren were often caught eating it out of the bottle .. Shirley would chastise them with "Get out of there ..Don't eat it all .. I won't have any left" .. but they knew that she had 5 or 6 jars in the cupboard above the fridge ! *IF YOU CAN'T GET GREEN TOMATOES.. REPLACE WITH 1 MORE CUCUMBER AND ONE MORE CAULIFLOWER*

Provided by GREG.H

Categories     Chutneys

Time P1DT30m

Yield 10-12 500gm JARS

Number Of Ingredients 12

1 1/2 kg brown onions
1 1/2 kg green tomatoes
1 cauliflower
2 cucumbers
2 liters water
1 cup of cooking salt
4 cups white sugar
1 cup plain flour
3 tablespoons mustard powder
1 tablespoon mustard seeds
1 tablespoon turmeric
1 1/2 liters white vinegar

Steps:

  • Cut the Cucumbers lengthways and discard the seeds: scrape out with a spoon.
  • Dice Onions,Green Tomatoes,Cauliflower and Cucumbers.
  • Place into Boiler, Cover with Brine and let stand overnight.
  • Next day: Place Boiler on the Stove and bring to the boil then drain into a Colander.
  • Return the Boiler to the Stove with sauce mix and Boil until it thickens Stir constantly on a Low heat. Otherwise the sauce will stick.
  • Add vegetables bring to a boil and then simmer for 10 minutes.
  • Place in Clean Jars and allow to cool.
  • Cover with Lid and Store in Cupboard.
  • Keeps for 12 months . but it won't last that long !

MUSTARD PICKLES



Mustard Pickles image

The revival of home preserving takes today's pickle makers back to the early 1900's with this treasured recipe for mustard pickles. This recipe uses much less salt than the original and relies instead on todays popular colorful local vegetables and seasonings to provide robust flavor.

Provided by Chef mariajane

Categories     < 30 Mins

Time 20m

Yield 5 2-cup jars

Number Of Ingredients 14

8 cups chunks unpeeled pickling cucumbers
4 cups cauliflower florets
1 cup white pearl onion
1 cup red pearl onion
1 red pepper, chopped
1 green pepper, chopped
1/3 cup pickling salt
1 1/2 cups granulated sugar
3 tablespoons clearjel food starch
1 tablespoon dry mustard
1 tablespoon mustard seeds
1 teaspoon ground turmeric
3 1/4 cups cider vinegar
2 tablespoons grated gingerroot

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.

Nutrition Facts : Calories 358.7, Fat 1.8, SaturatedFat 0.2, Sodium 7575.3, Carbohydrate 79.8, Fiber 5, Sugar 68.6, Protein 4.6

DELICIOUS GOLDEN MUSTARD PICKLES



Delicious Golden Mustard Pickles image

These are the best mustard pickles that you will ever have...if you love mustard pickles, and have some time, these are well-worth the time and effort to prepare, once you make these a few times, you will probably do them with your eyes closed!...a definate must-make! Note: plan ahead, the blanched veggies have to sit for 12 hours.

Provided by Kittencalrecipezazz

Categories     Low Protein

Time P2D

Yield 20 cups

Number Of Ingredients 11

1 large cauliflower
14 cups sliced pickling cucumbers
6 cups diced onions
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 cup pickling salt
5 cups white vinegar
4 cups granulated sugar
1 cup all-purpose flour
1/2 cup mustard powder
2 tablespoons turmeric powder

Steps:

  • Trim the core off of cauliflower; cut into bite-size florets to make 8 cups.
  • Place in a large stockpot, along with cucumbers, onions, red and green peppers.
  • Sprinkle with 1/2 cup pickling salt; cover with cold water.
  • Set aside in cool spot (do not refrigerate) for 12 hours.
  • Return the pot to element; bring veggie mixture just to a boil, over med-high heat; drain in large colander, discarding brine.
  • Set the veggies aside.
  • Rinse the pot.
  • Add 4 cups of vinegar; bring to boil over medium heat.
  • Meanwhile, in a large bowl, whisk together, sugar, flour, mustard and tumeric powder; whisk in 1 cup water, and remaining vinegar to make a smooth paste.
  • Whisk into hot vinegar, and bring to a boil; reduce heat, and simmer, stirring constantly until smooth and thickened (amout 3 minutes).
  • Add the veggies, stir to coat.
  • Bring to a boil, stirring gently.
  • Ladle into 2-cup hot canning jars, leaving 1/2-inch head space.
  • Cover with warm discs; screw on bands fingertip tight.
  • Process in boiling water canner for 10 minutes.
  • Remove, and let cool on rack.

GRAMMIE BEA'S CRISPY BREAD AND BUTTER PICKLES



Grammie Bea's Crispy Bread and Butter Pickles image

These pickles are the best, crispiest bread and butter pickles you will ever taste... They are so yummy! Great addition to add on the side of any sandwich plate, great with beans and hot dogs, chili, burgers and potato salad etc. If you love pickles, this is one you should definitely try!

Provided by Lindas Busy Kitchen

Categories     Vegetable

Time 35m

Yield 1 batch pickles

Number Of Ingredients 11

12 large cucumbers, skins on
4 medium onions
1 green pepper
3/4 cup salt (added to 3 quarts cold water)
1 quart vinegar
1 1/4 teaspoons cloves
1 teaspoon black pepper
1 teaspoon celery seed
1 teaspoon mustard seeds
1 teaspoon turmeric powder
2 cups sugar

Steps:

  • Wash cucumbers and pepper.
  • Cut cucumbers and onions in slices 1/4-1/2" thick.
  • Cut pepper into thin strips and then cut into thirds.
  • Soak all overnight in salted water.
  • When ready to make pickles:.
  • Put 1 quart vinegar in a large pan or kettle.
  • Add cloves, black pepper, celery seed, mustard seed, turmeric powder, and sugar.
  • Drain the liquid out of cukes, pepper and onions. Add them into the vinegar mixture in the kettle.
  • Bring to a good scald, almost a boil.
  • Next, sterilize jars in boiling water in a large canning pan, or whatever you are using.
  • Add the pickle mixture to the jars, and seal while hot.
  • Make sure seals are down.
  • Note: Preparation time does not include soaking the cucumbers and onions overnight, or sterilizing the jars.

GRAMMIE BEA'S FABULOUS MUSTARD PICKLES



Grammie Bea's Fabulous Mustard Pickles image

My gram passed away in 1984, but her fabulous recipes live on :) These pickles are my absolute FAVORITES of all time. They are DELICIOUS with soups and chowders, with your favorite sandwich, or just for a snack! I make mine in peanut butter jars by the jar. I just let them sit for a couple of weeks, then put in the fridge, and they last 3-4 weeks in the refrigerator with no problem. But don't worry, they won't last that long :D The cooking time does not include the processing time if you decide to can them.

Provided by Lindas Busy Kitchen

Categories     Vegetable

Time 15m

Yield 1 quart, 25-40 serving(s)

Number Of Ingredients 6

1 quart pickling cucumber, skins on, and washed
1 tablespoon dry mustard, scant
1 tablespoon sugar, heaping
1 tablespoon salt
2 cups vinegar
1 cup water

Steps:

  • Cut cucumbers in 1/2, and then into 1/4's. Cut into chunks about 2" long. Put in jar.
  • Add water to the vinegar. (If you want pickles in a hurry, add hot vinegar to hot water).
  • Pour over pickles in jar.
  • Add dry mustard, sugar, and salt. Put on cover.
  • You can process these if you want to, but we always eat these so fast that we don't.
  • Let sit for a couple of weeks and eat.

Nutrition Facts : Calories 9.6, Fat 0.1, Sodium 280.1, Carbohydrate 1.3, Fiber 0.1, Sugar 0.8, Protein 0.2

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