RECIPE FOR SOUR MUSTARD PICKLES RECIPES
MUSTARD PICKLES RECIPE - SOUTHERN.FOOD.COM
This is one of those recipes that has been passed down from my great-great grandmother, eventually to me. These pickles have a "Kick" to them from the horseradish. It's not bad though, they are GREAT!!! I keep mine in a gallon jar in my "Extra" fridge all winter. Mmmmm Mmmmmm
Total Time 25 minutes
Prep Time 25 minutes
Yield 2 gallon jar
Number Of Ingredients 6
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, FatContent 6.5, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 58434.4, CarbohydrateContent 183.5, FiberContent 16.2, SugarContent 141.2, ProteinContent 17
MUSTARD PICKLES RECIPE | ALLRECIPES
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 Canning and Preserving Recipes Pickled
Total Time 45 minutes
Prep Time 45 minutes
Yield 4 - 1 quart jars
Number Of Ingredients 10
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, CarbohydrateContent 33.9 g, FatContent 0.5 g, FiberContent 1.3 g, ProteinContent 1.5 g, SaturatedFatContent 0.1 g, SodiumContent 879.9 mg, SugarContent 28.6 g
More about "recipe for sour mustard pickles recipes"
MUSTARD PICKLES RECIPE | ALLRECIPES
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.
From allrecipes.com
Reviews 3.5
Total Time 45 minutes
Category Side Dish, Sauces and Condiments, Canning and Preserving Recipes, Pickled
Calories 138.3 calories per serving
From allrecipes.com
Reviews 3.5
Total Time 45 minutes
Category Side Dish, Sauces and Condiments, Canning and Preserving Recipes, Pickled
Calories 138.3 calories per serving
- 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.
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DELICIOUS GOLDEN MUSTARD PICKLES RECIPE - FOOD.COM
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.
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Reviews 5.0
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Calories 257.8 per serving
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Reviews 5.0
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Calories 257.8 per serving
- Remove, and let cool on rack.
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- Remove jars from canner and set them upright on a dry towel or rack to cool. Do not retighten bands. Let jars cool for 12 hours minimum, 24 hours maximum. After jars have cooled, check lids for a good vacuum seal by pressing on center of each. If center is pulled down and does not flex, remove band and gently try to lift lid off with your fingertips. If lid does not flex and you cannot lift it off, seal is set. Wipe lid and jar surface with a damp cloth to remove food particles and residue. Label. Store jars in a cool, dry, dark place. Pickles will continue to absorb brine over time, deepening the intensity of both flavor and color (D).
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SOUR MUSTARD PICKLES | ALMANAC.COM
Sep 28, 2007 · Sour Mustard Pickles. Makes 8 quarts. Another of Diana's prize-winning pickles. Mix together vinegar, pickling salt, mustard, brown sugar, alum, and turmeric. Pack cucumbers on end in quart jars. Fill jars with the cold brine and let jars stand, covered, on a shelf for 3 or 4 days. Pour brine off into a large kettle and add additional cucumbers ...
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RECIPE FOR GREAT GRANDMA HOWLETT’S SOUR MUSTARD PICKLES ...
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SOUR MUSTARD PICKLES RECIPE | SPARKRECIPES
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OLD FASHIONED SOUR PICKLES - RECIPE | COOKS.COM
Oct 18, 2015 · 1 c. sugar. 1 c. dry mustard. Combine dry ingredients and add vinegar. Use quart or pint jars that have been washed, scalded and dried. Use small cukes. Wash and dry cukes. Pack into jars and fill with vinegar mixture. Seal. Ready to use in about 3 weeks.
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