Best Mothers Sour Mustard Pickles Recipes

Old-fashioned Mustard Pickle image

Provided by Sackville

Categories Vegetable

Time P1DT30m

Yield 7-8 pints

Number Of Ingredients 16

2 quarts soft water
1/2 cup salt
2 cups peeled pickling onions
2 cups pickling cucumbers
3 large cucumbers
2 cups green tomatoes
1 pint celery, chopped
1 sweet red pepper, chopped and seeded
1 sweet green pepper, chopped and seeded
1 medium cauliflower, cut into florets
1/2 cup flour
1 cup granulated sugar
2 1/2 tablespoons dry mustard
1 1/2 teaspoons turmeric
1 quart cider vinegar
1 1/2 teaspoons celery seeds

Steps:

Make a brine by mixing 1/2 cup salt and 2 quarts soft water in a large bowl.
In the water, soak the onions, pickling cucumbers, large cucumbers and green tomatoes overnight.
The next day, drain the vegetables.
Cut the large cucumbers and green tomatoes into thick slices.
Cook the onions and cauliflower in boiling water until they are barely tender.
Drain and add to bowl.
Add celery and sweet peppers to bowl.
Now prepare the sauce by mixing the sauce ingredients in a large pot.
Cook, stirring until smooth and thickened.
When the sauce is boiling, stir in the vegetables.
Just heat through-- do not cook the vegetables.
Spoon immediately into freshly scrubbed pint jars.
Make sure the vegetables are covered in hot mustard sauce and seal.

Mom's Mustard Pickles image

Provided by Kim A. Heaphy

Categories Easy

Time P1DT5m

Yield 10 500 ml jars

Number Of Ingredients 14

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

Mustard Pickles image

Provided by Lali8752

Time 25m

Yield 2 gallon jar

Number Of Ingredients 6

1 cup sugar
1 cup prepared mustard
1 cup salt
1 gallon vinegar
1 cup prepared horseradish
2 gallons cucumbers (small, pickling size)

Steps:

Scrub cucumbers and put in the above mixture.
These are ready to eat in 10 days.
Keep in a glass crock or a 1 gallon jar with cheese cloth"lid". (Lay a piece of cheesecloth over the jar or crock to "Create" a lid. You can wrap a rubber band around to hold in place or use a piece of string. If using a jar, you can use the metal band that you'd use in canning but don't use the flat lid part, that's where the cheesecloth is used. This allows air in and "critters", dust, bugs etc. are kept out. If you don't do this, you may get mold in them too.)
Will keep all winter in cool place.

Nutrition Facts : Calories 1115.8, Fat 6.5, SaturatedFat 0.9, Sodium 58434.4, Carbohydrate 183.5, Fiber 16.2, Sugar 141.2, Protein 17