Old Time Mustard Pickles

Mustard Pickles

3-4 lbs. cucumbers, sliced and soaked in salt water brine overnight.

            Brine = 1 cup canning salt + 2 quarts water

½ cup prepared mustard

2¼ cups white vinegar

¼ cup canning salt

1½ cups sugar

1 tsp. turmeric

Drain and rinse pickles thoroughly (2-3 times)

Combine vinegar, sugar, salt and mustard in preserving pot and bring to a boil.

(*Combine mustard and turmeric with ¼ cup of vinegar makes the mustard blend into the other ingredients better)

Add cucumbers and return to a boil. Cook 2-3 minutes, until cucumbers change color.

Pack into sterilized jars, be sure liquid covers pickles. Seal and process in boiling water bath for 10 minutes.

Yield: 5 pints

© Crackerberries 2014

Sweet Mustard Pickles

                   

{SPECIAL BLEND} Mustard Pickles

I love to experiment with pickles… I thought about how chocolate and peanut butter together make an awesome candy bar, putting my two favorite pickle recipes would be the same ~  but different.  These are very sweet and very sour and very YUM!

12 cups cucumbers, sliced ¼” or so

2 cups chopped onions

5 cups sugar

3 cups cider vinegar

1½ tsp turmeric

1½ tsp celery seed

2 tsp mustard seed

1 tsp red pepper flakes

¼ cup white vinegar

¼ cup water

2 Tbsp cornstarch

½ cup Dijon mustard

Brine:  2 Quarts water and 1 cup canning salt

Brine the cucumbers overnight (cover with salt brine); drain and rinse. 

Prepare preserving jars.

In small bowl combine cornstarch, white vinegar, water, cornstarch and mustard and mix well.  Set aside.

In large preserving pot bring vinegar, sugar and spices to a boil.  Add cucumbers and cook till boiling again.  Once you have a nice rolling boil pour in cornstarch mixture and cook just until thickening.  Ladle into hot sterilized jars leaving ½ inch head space.  Wipe the rims clean; adjust two piece covers, process in boiling water bath for 10 minutes.  Yield: 7 pints.

© Crackerberries 2011