Old Fashioned Mustard Pickles

 

I had a good crop of cucumbers this

 year and decided to use them up 

making some pickles.

These Mustard Pickles are my favourite.

The combination of dry mustard and 

 turmeric add colour and flavour to any dish.

Great as a side dish, on hamburgers, 

hotdogs also delicious on a sandwich.

I adapted this recipe from Bernardin.com

I updated my recipe in 2022 adding

 celery seeds and cauliflower.

Ingredients

14 cups chopped up cucumbers, (about 9 cucumbers) 

1 red pepper finely chopped  

1/2 head cauliflower into bite size pieces.

6 cups onions finely chopped

1/4 cup pickling salt

3 cups granulated sugar

1/2 cup all purpose flour

1/4 cup dry mustard 

1tsp celery seeds

1 tbsp ground ginger (optional

I'm allergic to ginger so I don't use it.) 

1 tsp ground turmeric

1/2 cup water

2 cups white vinegar

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Instructions:

Peel cucumbers.  

Cut in half lengthwise, 

using a spoon, remove seeds.

Cut cucumbers in 1/2 inch cubes.

Finely chop the peppers and onions.

 In a large glass or stainless steel container, 

combine the cucumbers, cauliflower,

 peppers and onions.

 Sprinkle with the 1/4 cup pickling salt.

Let stand 1 hour. 

Rinse with cool water and drain. 

In a large stainless steel saucepan, combine

sugar, flour, dry mustard, ginger and turmeric.

Gradually blend in water and vinegar, bring

to a boil, stirring constantly. 

Cook until thickened, about 5 minutes.

Combine the  drained cucumber, peppers and 

 onion mixture with the above sauce 

and return to a boil, stirring constantly. 

Cook about 5-10 minutes, or until

vegetables are tender to your taste.

Do not overcook or they will become mushy. 

Ladle hot mixture into sterilized jars

 within 1/2 inch from the top.

From the garden.

To view my previous blog on Cucumber Relish,

click here.

Thanks for your visit 💛