CUCUMBER ONION MUSTARD PICKLES
These mustard pickles add a gorgeous yellow glow to your pickle shelf. The flavor is pungent and sensational. Try them with ham or any of your picnic favorites.
Provided by southern chef in lo
Categories Onions
Time 1h20m
Yield 8 pints
Number Of Ingredients 11
Steps:
- Thinly slice the cucumbers. Peel and thinly slice the onions.
- In a large bowl, combine the cucumbers and onions. Sprinkle with the salt and let stand for 3 hours; drain.
- In a large saucepan, combine the sugar, cornstarch, turmeric, ginger¸ and the red pepper. Stir in the vinegar, the water and mustard. Cover and bring to a boil. Add the cucumbers and the onions.
- Pack into clean, hot pint jars leaving 1/2 inch of headroom. Rub a rubber spatula around the inside of the jars to release the air bubbles and wipe the rims of the jars with a clean rag. Place the lids and the screw bands on.
- Process in a boiling water bath canner for 15 minutes.
Nutrition Facts : Calories 238.1, Fat 0.8, SaturatedFat 0.2, Sodium 7186.2, Carbohydrate 54.9, Fiber 3.1, Sugar 41.9, Protein 3.3
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