Mustard Pickles

An old fashioned recipe that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.

• Preparation Time: 45 mins
• Total Time: 45 mins
• Calories: 138 Calories

Ingredients

• 2 cups white sugar
• 2 tablespoons all-purpose flour
• ½ teaspoon celery seed
• 4 cups sliced onion
• 2 cups white vinegar
• 2 tablespoons pickling salt
• 1 tablespoon dry mustard powder
• 2 quarts cold water, or as needed
• 1 tablespoon ground dried turmeric
• 8 large cucumbers, sliced

Recipe Instructions

Step 1

Place the sliced cucumbers and onions into a large bowl and sprinkle the salt over the top. Fill the bowl with enough water to cover the cucumbers. Let stand for 8 to 10 hours.

Step 2

Drain and rinse the cucumbers and onion with fresh water. Sterilize 4 (1 quart) jars and lids.

Step 3

In a 6 quart pot, stir together the sugar and flour. Whisk in the vinegar, turmeric, mustard powder and celery seed to make a smooth paste. Add the cucumbers and onions and fill with enough water to cover. Stir, and bring to a boil. Cook until thickened, about 10 minutes, stirring frequently.

Step 4

Pour into hot sterilized jars filling to within 1/2 inch of the top. Seal with lids and rings. Process for 10 minutes in a simmering water bath. Refrigerate any jars that fail to seal properly.