Delicious and Tangy Mustard Pickles Recipe

This recipe for Grandmother's Mustard Pickles is a beloved family tradition that has been passed down for generations. These tangy and flavorful pickles are made with fresh cucumbers, onions, and a homemade mustard sauce. They make a great accompaniment to sandwiches, burgers, or as a zesty addition to any charcuterie board. Perfect for preserving the summer harvest, these pickles are a delicious way to enjoy the taste of summer all year long.

Ingredients

• 4 cups cucumbers, sliced
• 2 cups onions, sliced
• 1 cup bell peppers, chopped
• 1 cup cauliflower florets
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup celery, sliced
• 1/4 cup pickling salt
• 3 cups white vinegar
• 2 cups granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup yellow mustard powder
• 1 tablespoon turmeric
• 1 tablespoon mustard seeds
• 1 teaspoon celery seeds
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves

Directions

1. In a large bowl, combine the cucumbers, onions, bell peppers, cauliflower, green beans, and celery. Sprinkle with the pickling salt and let sit for 1 hour. Rinse and drain well.
2. In a large pot, combine the white vinegar, granulated sugar, flour, yellow mustard powder, turmeric, mustard seeds, celery seeds, ground ginger, and ground cloves. Bring to a boil, stirring constantly, until the mixture thickens.
3. Add the drained vegetables to the pot and simmer for 10 minutes, stirring occasionally.
4. Transfer the hot pickles to sterilized jars, leaving 1/4-inch headspace. Remove any air bubbles and wipe the jar rims clean. Seal with sterilized lids and bands.
5. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing.
6. Allow the pickles to cool completely before storing in a cool, dark place for at least 2 weeks to allow the flavors to develop.

Interesting Facts