Mustard Cucumber Pickles

20m
Prep Time
12h
Cook Time
12h 20m
Ready In


"This is a great tasting mustard pickle recipe for the cucumbers that get away on you! Large is good, seedy and bitter no! Recipe from a friend's family collection. A family favourite and one that is especially good with homemade sausage, or any sausage for that matter! Great with smokies. NOTE For those new to canning or as a general refresher please read one of the many excellent canning cookbooks or go on line to become familiar with the canning procedures. While I have never processed these - I see new guidelines as to processing - do check for the recommends in your area. Do remember there are no short cuts when it comes to cleanliness - I have always assured the utensils as well as the jars are sterilised - clean the sinks and work area and have good supply of clean dish cloths on hand. Never use non - reactive containers ( use stainless steel unchipped enamel/ porcelain - be sure all your bowls and containers are food grade."

Original is 12 servings
  • DRESSING

Nutritional

  • Serving Size: 1 (259.6 g)
  • Calories 189.6
  • Total Fat - 0.4 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 2393.8 mg
  • Total Carbohydrate - 44.1 g
  • Dietary Fiber - 1.7 g
  • Sugars - 36.5 g
  • Protein - 1.7 g
  • Calcium - 31.4 mg
  • Iron - 0.6 mg
  • Vitamin C - 6.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Peel and thinly slice cucumbers and onions into a food grade container.Sprinkle with salt, cover, let stand overnight.

Step 2

In morning drain well and make dressing.

Step 3

Dressing, Heat vinegar. Blend dry ingredients with the water, using a whisk to get it nice and smooth, adding in thickening to heated vinegar, whisk together.

Step 4

Add the sliced cucumbers and onions, simmer together until heated through.

Step 5

Put into sterilised jars and seal. Check guidelines as to processing. Note: have found this sauce is good for three quarts of cucumbers and onions after they have been drained.

Tips


No special items needed.

4 Reviews

LindasBusyKitchen

The cucumbers I got from a friend were on the larger side, but not bitter so I used them along with some pickling cucumbers. These are similar to my grandmother's recipe, but hers didn't have the red peppers so I couldn't wait to try the first one of yours. Ohhh those are some tasty pickles Gerry! I thank you for sharing another mustard pickle recipe with us. You can never have too many! Linda

5.0

(2 Sep 2014)

ArleneG

I was overrun with cukes so I made up several batches of these pickles to have later on. I did open one to try and they are delicious to say the least!

5.0

review by:
(29 Aug 2014)

CookTillUDrop

I left out the red pepper because I didn't want heat in my pickles and they turned out great. These pickles are so good that you will be opening a new jar every week. I will be making these again next year when we have an abundance of cukes at the end of the summer!

5.0

review by:
(10 Sep 2013)

MelMel

I had some large cucumbers that needed to be used and decided to make some pickles. These are awesome pickles and I can't wait to have them with a bowl of clam chowder. It is our family tradition to have pickles with chowder and these will go so good together with it! The pickles are crunchy with a little tang to it from the pepper. We love them!

5.0

review by:
(12 Sep 2012)

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