Mustard Pickles – Canning on Sundays

Canning on SundaysMustard Pickles - From the Garden TableKeeping in the vein of last weeks post about the cookbook The Pickled Pantry by Andrea Chesman, I’m sticking with pickles this week.

I had kind of heard about mustard pickles in the past but don’t think I had ever really come across them anywhere. When I came across an acquaintance and I told him how I had been in the midst of a pickling frenzy, he asked if I had every made mustard pickles.

I told him I hadn’t but the wheels started turning in my head……  we like pickles and we definitely like mustard….. I need to find a recipe!!!

and so I did.

This time I turned to The Ball Complete Book of Home Preserving, which also has a great collection of pickle recipes.

These are a “chunky” style pickle rather than slices or spears with red bell pepper thrown in for some nice color.  They are a nice, mild pickle with a thicker brine. A great change of pace!


Mustard Pickles
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  1. 14 cups cubed, seeded, peeled pickling cucumbers
  2. 6 cups onions, chopped
  3. 1/4 cup pickling/canning salt
  4. 3 cups sugar
  5. 4 tablespoons ClearJel
  6. 1/4 cup dry mustard
  7. 1 tablespoon ground ginger
  8. 1 teaspoon turmeric
  9. 1/2 cup water
  10. 2 cups white vinegar
  11. 1 red bell pepper, finely chopped and seeded
  1. In very large bowl, add cucumbers and onions, sprinkle with pickling salt.
  2. Let sit for 1 hour.
  3. Place in a colander in the sink and let drain thoroughly.
  4. Prepare canner, jars and lids.
  5. In large saucepan combine sugar, mustard, ClearJel, ginger and turmeric. Stir well.
  6. Slowly add in water and then vinegar and red pepper.
  7. Bring to a boil over medium high heat, stirring frequently.
  8. Reduce heat and boil gently, until mixture thickens. Continue to stir frequently.
  9. When mixture thicken (about 5 minutes) add cucumbers and onions and return to a boil.
  10. Ladle into hot jars, leaving 1/2 inch head space.
  11. remove air bubbles, wipe rims and affix lids.
  12. Process in a boiling water bath for 10 minutes.
  13. Remove from canner and let sit, undisturbed for 24 hours.
  1. Yields: 7 pints
  2. *Pickles are best if let to meld for 6 weeks (but they still do taste pretty good if you can't wait that long!)
Adapted from The Ball Complete Book of Home Preserving
Adapted from The Ball Complete Book of Home Preserving
From the Garden Table


Cranberry Sweet Potato Muffins

Cranberry Sweet Potato Muffins - From the Garden TableWe absolutely love muffins in this house.

With the almost endless recipes out there for them, I am always on the look out for a new, healthy but tasty option. Granted, I don’t always go for the healthiest, sometimes the yummiest wins, but this recipe covers both!

When I originally came across the recipe, it was one of those that made me stop and think about what it could possibly taste like. I have never used sweet potato in baking, but I do love it otherwise.

Only one way to find out right?

and they turned out great!  I used dried cranberries instead of the fresh called for in the original recipe (time of year issue) but I think the dried worked out very well adding the little pockets of sweetness, I will definitely stick with the dried in the future too.

It was one of those treats that you could feel good about eating, sweet potato is a super food after all. :) The kids loved them too and I didn’t mind if they had seconds (or maybe even thirds)!


Cranberry Sweet Potato Muffins
Yields 12
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  1. 1 1/2 cup flour
  2. 1/2 cup sugar
  3. 2 teaspoons baking powder
  4. 3/4 teaspoon salt
  5. 1/2 teaspoon cinnamon
  6. 1/2 teaspoon nutmeg
  7. 1 egg
  8. 1/2 cup milk
  9. 1/2 cup sweet potato, cold, mashed
  10. 1/4 cup butter, melted
  11. 2/3 cup dried cranberries
  1. Preheat oven to 375.
  2. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg.
  3. In another bowl, combine the egg, milk, sweet potatoes and butter.
  4. Gently stir into dry ingredients until just mixed. Do not over stir.
  5. Fold in cranberries.
  6. Fill greased or paper-line muffin cups half full.
  7. Bake for 18-22 minutes or until a toothpick inserted in muffins comes out clean.
  8. Cool in pan 10 minutes before removing to a wire rack.
Adapted from Taste of Home
Adapted from Taste of Home
From the Garden Table

The Pickled Pantry – Cookbook Review – Canning on Sundays

Canning on SundaysThe Pickled Pantry by Andrea Chesman - Cookbook Review - From the Garden TableI have another great canning cookbook that I wanted to share with you today. However, instead of focusing mainly on jams and jellies this one is all about pickles.

The Pickled Pantry by Andrea Chesman came out in 2012 and has become a staple in the kitchen of many a preserver.

When I made my own pickles for the first time in the summer of 2013, I started with the basics, Dill, Bread & Butter and Sour (my Nanna’s legendary recipe). I received this cookbook the following Christmas and it opened up a whole new world for me! I spent many a night that winter looking at recipes and bookmarking what ones I wanted to try.

My one problem was that out of the 150 recipes in the book, I probably bookmarked more than 50 recipes (and those were just my top picks)!

Needless to say, I didn’t quite make it to all the recipes this past summer but I did make a valiant effort. A few of the more unique ones I tried were Lemon Pickles,  Sweet Maple Pickles and Cucumber Mustard Relish which came out fantastic!

There are so many interesting ways to pickle covered in this cookbook, not only the traditional cucumber but just about any other vegetable out there.  And not just pickled veggies but relishes and other condiments too such as hot sauce, chutneys, salsas, kimchi, barbecue sauce and chow chow.

A few of the other ones I have bookmarked that I really, really hope to get to this summer are :

Zucchini Bread & Butter Pickles

Sweet & Spicy Slices (cucumbers and bell peppers)

Basil (or Tarragon) Beans

Italian Tomato Relish

Sweet Tart Rhubarb Chutney

and the list goes on and on….

I also really like the layout of the cookbook. It’s usually 1 recipe per page and is very readable. She breaks down into sections with a great introduction to pickling itself. She covers fermented pickles, single jar batches, “Big Harvest” batches, refrigerator and freezer pickles as well as recipes in which to use all of your pickled creations.

So, if you have dabbled in pickling, are thinking about giving it try or even a well seasoned pickler this cookbook would be a fantastic resource to have in your stash.  Very highly recommended!