Mustard Pickles INGREDIENTS: 8 large cucumbers, sliced 4 cups sliced onion 2 tablespoons pickling salt 2 cups white sugar 2 tablespoons all-purpose flour 2 cups white vinegar 1 tablespoon ground dried turmeric 1 tablespoon dry mustard powder 1/2 teaspoon celery seed 2 quarts cold water, or as needed DIRECTIONS: 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. 2. Drain and rinse the cucumbers and onion with fresh water. Sterilize 4 (1 quart) jars and lids. 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. 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.
Posted on: Wed, 25 Jun 2014 16:37:41 +0000
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