Mustard Pickles Recipe

Mustard Pickles picture


Main Ingredient


 Cucumbers1 1⁄2 Pound (3 To 4 Inches Each, Cut Into 1/2-Inch Slices)
 Green tomato wedges1 Quart
 Cauliflowerets3 Cup (48 tbs)
 Chopped sweet green peppers3 Cup (48 tbs)
 Chopped sweet red peppers3 Cup (48 tbs)
 Peeled pickling onions2 Cup (32 tbs)
 Canning salt1 Cup (16 tbs)
 Water4 Quart
 Sugar1 1⁄2 Cup (24 tbs)
 Flour1⁄2 Cup (8 tbs)
 Turmeric1 Tablespoon
 Vinegar5 Cup (80 tbs)
 Prepared mustard1⁄2 Cup (8 tbs)
 Water1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2637 Calories from Fat 102

% Daily Value*

Total Fat 12 g18.5%

Saturated Fat 1.8 g9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5661.2 mg235.9%

Total Carbohydrates 568 g189.3%

Dietary Fiber 46.5 g186.2%

Sugars 403.8 g

Protein 48 g96.7%

Vitamin A 448.2% Vitamin C 2155.2%

Calcium 66.9% Iron 126.5%

*Based on a 2000 Calorie diet


Dissolve salt in 4 quarts water.
Pour over prepared vegetables and let stand 12 to 18 hours in a cool place.
Drain; rinse and drain thoroughly.
Combine sugar, flour and turmeric in a large sauce pot.
Add water gradually, stirring until smooth.
Add mustard and vinegar.
Cook until sauce coats spoon and mixture thickens.
Add vegetables.
Simmer 15 minutes.
Pack hot into hot jars, leaving 1/4-inch head space.
Remove air bubbles.
Adjust caps.
Process pints and quarts 10 minutes in boiling water bath.



Vickie says :

Is flour safe to use in making mustard pickles? I always have used it, however, I just read a blog that suggested it is no longer a recommended procedure. Clear gel is an alternative?
Posted on: 8 August 2011 - 8:58am