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