An old-fashioned recipe for mustard pickles that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.
Ingredients
- cucumbers: 8 piece (sliced)
- onions: 4 cups (sliced)
- pickling salt: 2 Tbsp
- white sugar: 2 cups
- all-purpose flour: 2 Tbsp
- white vinegar: 2 cups
- ground dried turmeric: 1 Tbsp
- dry mustard powder: 1 Tbsp
- celery seed: 0.5 tsp
Metric Conversion
Stages of cooking
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Place cucumbers and onions into a large bowl and sprinkle salt over top. Fill the bowl with water until cucumbers are covered. Let stand for 8 to 10 hours.
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Drain and rinse cucumbers and onions with fresh water.
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Inspect four 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
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Stir sugar and flour together in a 6-quart pot. Whisk in vinegar, turmeric, mustard powder, and celery seed until a smooth paste forms. Add cucumbers and onions and fill with enough water to cover. Stir and bring to a boil. Cook, stirring frequently, until thickened, about 10 minutes.
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Transfer cucumbers, onions, and pickling liquid to the hot sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
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Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
