Best Grammie Beas Fabulous Mustard Pickles Recipes

GRAMMIE BEA'S FABULOUS MUSTARD PICKLES

Steps:

• Cut cucumbers in 1/2, and then into 1/4's. Cut into chunks about 2" long. Put in jar.
• Add water to the vinegar. (If you want pickles in a hurry, add hot vinegar to hot water).
• Pour over pickles in jar.
• Add dry mustard, sugar, and salt. Put on cover.
• You can process these if you want to, but we always eat these so fast that we don't.
• Let sit for a couple of weeks and eat.

GRAMMIE BEA'S CRISPY BREAD AND BUTTER PICKLES

Steps:

• Wash cucumbers and pepper.
• Cut cucumbers and onions in slices 1/4-1/2" thick.
• Cut pepper into thin strips and then cut into thirds.
• Soak all overnight in salted water.
• When ready to make pickles:.
• Put 1 quart vinegar in a large pan or kettle.
• Add cloves, black pepper, celery seed, mustard seed, turmeric powder, and sugar.
• Drain the liquid out of cukes, pepper and onions. Add them into the vinegar mixture in the kettle.
• Bring to a good scald, almost a boil.
• Next, sterilize jars in boiling water in a large canning pan, or whatever you are using.
• Add the pickle mixture to the jars, and seal while hot.
• Make sure seals are down.
• Note: Preparation time does not include soaking the cucumbers and onions overnight, or sterilizing the jars.

SWEET MUSTARD PICKLES

Steps:

• Cut the Cucumbers lengthways and discard the seeds: scrape out with a spoon.
• Dice Onions,Green Tomatoes,Cauliflower and Cucumbers.
• Place into Boiler, Cover with Brine and let stand overnight.
• Next day: Place Boiler on the Stove and bring to the boil then drain into a Colander.
• Return the Boiler to the Stove with sauce mix and Boil until it thickens Stir constantly on a Low heat. Otherwise the sauce will stick.
• Add vegetables bring to a boil and then simmer for 10 minutes.
• Place in Clean Jars and allow to cool.
• Cover with Lid and Store in Cupboard.
• Keeps for 12 months . but it won't last that long !

DELICIOUS GOLDEN MUSTARD PICKLES

Steps:

• Trim the core off of cauliflower; cut into bite-size florets to make 8 cups.
• Place in a large stockpot, along with cucumbers, onions, red and green peppers.
• Sprinkle with 1/2 cup pickling salt; cover with cold water.
• Set aside in cool spot (do not refrigerate) for 12 hours.
• Return the pot to element; bring veggie mixture just to a boil, over med-high heat; drain in large colander, discarding brine.
• Set the veggies aside.
• Rinse the pot.
• Add 4 cups of vinegar; bring to boil over medium heat.
• Meanwhile, in a large bowl, whisk together, sugar, flour, mustard and tumeric powder; whisk in 1 cup water, and remaining vinegar to make a smooth paste.
• Whisk into hot vinegar, and bring to a boil; reduce heat, and simmer, stirring constantly until smooth and thickened (amout 3 minutes).
• Add the veggies, stir to coat.
• Bring to a boil, stirring gently.
• Ladle into 2-cup hot canning jars, leaving 1/2-inch head space.
• Cover with warm discs; screw on bands fingertip tight.
• Process in boiling water canner for 10 minutes.
• Remove, and let cool on rack.

MUSTARD BEAN PICKLES

Steps:

• Wash and string beans.
• Cut into small pieces.
• Boil in salt water until just tender.
• Put sugar, flour, mustard, spices, and vinegar in pot.
• Boil until thick.
• Drain beans and pour dressing over them.
• Seal in sterilized jars.