Mustard Pickles: Half Hour Pickles

Ok ok I know it’s a bold claim to say these are ‘THE BEST” mustard pickles. But hey, with Zest out of the picture (RIP), we’re gunning for it.

Honestly though, is there anything that makes you feel more proud than actually successfully making your own freakin pickles?? We’re like Martha gosh darn Stewart over here. (Martha wouldn’t be so uncouth as to swear). This recipe was passed on to Nicole from her friend in PEI, it is their mother’s recipe, and we’ve altered it down to a smaller batch and used mini cukes so we didn’t have to seed them. Yay for less prep! Also to note, this is more the texture of a relish, for those who are weird about textures, you can always just slice the pickles, but you’ll probably have to alter your cook time.

Baby cukes are pretty cute, hey?

Why You’ll Love This Recipe

These mustard pickles are incredibly easy to make and take only half an hour, making them perfect for those who want a quick and satisfying project. The blend of flavors from the mustard and turmeric gives them a tangy and spicy kick, while the use of mini cucumbers reduces prep time, allowing you to enjoy homemade pickles without the hassle.

Kitchen Equipment You’ll Need

• Cutting board
• Chef’s knife
• Large pot
• Mixing bowl
• Jars with lids
• A large pan for canning

Ingredients

• 7 large Field cucumbers
• 2 large onions
• 1 large Red Pepper
• 1/2 Cup Coarse salt
• 4 Cups white vinegar
• 3 Cups white sugar (you can substitute with Stevia)
• 1 Cup flour
• 1 1/2 tsp dry mustard
• 2 tsp celery seed
• 2 tsp turmeric

Step-by-Step Instructions

1. Peel, seed, and chop cucumbers into bite-sized pieces.
2. Dice onions.
3. Pour ½ Cup Coarse salt over chopped cucumbers and onion, and cover all with boiling water. Let stand for about ½ hour, then drain.
4. Add chopped red peppers.
5. In a large pot, combine 3 cups vinegar and 2 cups sugar. Bring to a boil and add vegetables.
6. In a separate bowl, make a paste using 1 cup flour, 1 cup sugar, 1 ½ tsp dry mustard, 2 tsp celery seed, 2 tsp turmeric, and 1 cup vinegar. Add to vegetables and cook for an additional 5 minutes.
7. Fill jars while the mix is still hot, add lids, and turn upside down in a pan filled with hot water to cover the rings.
8. Allow to cool, then remove jars from the pan and set them right side up. Check to make sure all lids are sealed. If any have not sealed, store pickles in the fridge.

Tips for Success

Make sure your jars are sterilized before filling them to ensure the longevity of your pickles. Always check the seals on your jars after cooling to ensure they are airtight.

Additional Tips or Variations

For a sweeter touch, try adding a bit of honey to the vinegar-sugar mixture. If you prefer a spicier pickle, consider adding a pinch of chili flakes to the paste mixture.

Nutritional Highlights (Per Serving)

These pickles are low in calories and can be a great addition to a balanced diet, offering a burst of flavor without excessive sugar if you use Stevia as a substitute.

Frequently Asked Questions (FAQ)

Can I use other types of cucumbers? Yes, but you may need to seed them if they are larger varieties.

How long can I store these pickles? If sealed properly, these pickles can last up to a year in a cool, dark place.

Can I adjust the spices? Absolutely! Feel free to tweak the spices to suit your taste preferences.

Conclusion

These mustard pickles are not only quick to make but also burst with flavor, perfect for any occasion. Give this recipe a try and let us know how it turns out for you. We’d love to hear your thoughts and any creative tweaks you make. Enjoy your pickling adventure!