Best Moms Mustard Pickles Recipes

MUM'S YELLOW BEAN MUSTARD PICKLES

Mum's Yellow Bean Mustard Pickles image

I love these yellow bean pickles that were my Mum's recipe :) They are tart and tasty, and hope you'll enjoy them! They are wonderful with baked ham.

Provided by Sue Fitzpatrick

Number Of Ingredients 7

Ingredients

4 qt yellow beans
2 c white vinegar
4 c white sugar
1 Tbsp tumeric
3 Tbsp all purpose flour
3 Tbsp dry mustard
1 tsp celery seed

Steps:

1. Boil beans in salted water until tender, strain, put back into pot and set off to side.
2. Mix all dry ingredients together in a saucepan. Add vinegar and stir well to remove any lumps. Heat and boil until thickened reduce heat to low.
3. Put pot with beans on burner and add the mixture to the beans. Just heat through thoroughly (about 5 mins - don't let boil).
4. Put into sterilized jars and seal.

MUSTARD PICKLES

Mustard Pickles image

An old fashioned recipe that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.

Provided by BJ MOORE

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 45m

Yield 16

Number Of Ingredients 10

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
½ teaspoon celery seed
2 quarts cold water, or as needed

Steps:

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.
Drain and rinse the cucumbers and onion with fresh water. Sterilize 4 (1 quart) jars and lids.
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.
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.

Nutrition Facts : Calories 138.3 calories, Carbohydrate 33.9 g, Fat 0.5 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 879.9 mg, Sugar 28.6 g

GRANDMA'S HOMEMADE MUSTARD PICKLES

Grandma's Homemade Mustard Pickles image

This is Beverly's recipe for homemade mustard pickles.

Provided by Dylan Terry

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P1DT55m

Yield 24

Number Of Ingredients 12

Ingredients

8 large cucumbers, sliced
4 large Spanish onions, sliced
½ cup cauliflower florets
½ cup salt
2 ¼ cups vinegar
½ cup water
3 cups white sugar
½ cup all-purpose flour
3 tablespoons ground mustard
1 teaspoon ground ginger
¾ teaspoon ground turmeric
1 tablespoon celery seed

Steps:

Layer cucumbers, onions, and cauliflower in a large bowl, sprinkling salt on each layer. Cover with a towel and let sit until a decent amount of liquid had been drawn out of the vegetables, about 12 hours. Rinse vegetables and dry well.
Combine vinegar and water in a medium pot; bring to a boil. Slowly add sugar, flour, mustard, ginger, and turmeric, stirring constantly. Boil for 5 minutes, then add vegetables and celery seed. Boil for another 5 minutes, no more.
Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are is ready. Wash new, unused lids and rings in warm soapy water.
Add vegetables and liquid to hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 138.9 calories, Carbohydrate 33.3 g, Fat 0.6 g, Fiber 1.1 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 1950.2 mg, Sugar 27.7 g

MOM'S MUSTARD PICKLES

Mom's Mustard Pickles image

Now that Mom has difficulties standing for long periods of time, I have received her recipes for all the great stuff that we enjoyed growing up! This was always one of my favourites and had this as a side with any meat and potato meal that we were served.

Provided by Kim A. Heaphy

Categories Easy

Time P1DT5m

Yield 10 500 ml jars

Number Of Ingredients 14

Ingredients

2/3 cup salt
10 cups water
2 cups sugar
1/2 cup flour
1/2 cup dry mustard
1 1/2 teaspoons celery seeds
1 1/2 teaspoons mustard seeds
1 1/4 teaspoons turmeric
3 1/2 cups vinegar
10 cups cucumbers, peeled and diced
1 small cauliflower, cut in flowerets
1 1/2 cups Spanish onions, coarsely chopped
2 tablespoons salt
2 cups water

Steps:

Peel and slice cucumbers, cut onions (or use pearl onions) and break cauliflower into flowerets.
MAKE BRINE: Add salt to water. Boil and pour over vegetables. Cover loosely and set aside to cool (or overnight). Drain and add vegetables to sauce.
SAUCE: Combine dry ingredients and stir in vinegar. Heat and boil to thicken, stirring constantly. Add vegetables and bring to a boil, stirring occasionally. Ladle into hot jars and seal.

Nutrition Facts : Calories 253.7, Fat 2.3, SaturatedFat 0.2, Sodium 8966.9, Carbohydrate 53.9, Fiber 2.4, Sugar 43.6, Protein 3.6

DELICIOUS GOLDEN MUSTARD PICKLES

Delicious Golden Mustard Pickles image

These are the best mustard pickles that you will ever have...if you love mustard pickles, and have some time, these are well-worth the time and effort to prepare, once you make these a few times, you will probably do them with your eyes closed!...a definate must-make! Note: plan ahead, the blanched veggies have to sit for 12 hours.

Provided by Kittencalrecipezazz

Categories Low Protein

Time P2D

Yield 20 cups

Number Of Ingredients 11

Ingredients

1 large cauliflower
14 cups sliced pickling cucumbers
6 cups diced onions
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 cup pickling salt
5 cups white vinegar
4 cups granulated sugar
1 cup all-purpose flour
1/2 cup mustard powder
2 tablespoons turmeric powder

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.