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?

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

Instructions

  1. Peel , seed and chop cucumbers. (Cut in to bite sized pieces.)
  2. Dice onions.
  3. Pour ½ Cup Coarse salt over chopped cucumbers & onion and cover all with boiling water. Let stand about ½ hour. Drain.
  4. Add chopped red peppers.
  5. In a large pot, combine 3 cups vinegar, 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 mix is still hot, add lids and turn upside down in a pan filled with hot water enough to cover the rings.
  8. Allow to cool then remove jars from pan right side up. Check to make sure all lids sealed. If any have not sealed you can store pickles in the fridge.

Source: Allrecipes.com

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