Mustard Cucumber Pickles
Created by Gerry on November 19, 2011
- Servings: 12
- Prep Time: 20m
- Cook Time: 12h
- Recipe #2798
Ingredients
- 7 large cucumbers
- 4 large yellow onions
- 1/4 cup salt (pickling salt)
- DRESSING
- 2 1/2 cups vinegar
- 2 cups granulated sugar
- 1 3/4 cups water
- 2 tablespoons dry mustard
- 3/4 tablespoon turmeric
- 1 teaspoon ginger
- 1/2 cup all-purpose flour
- 1/8 teaspoon red pepper
How to Make
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Step 1: Peel and thinly slice cucumbers and onions into a food grade container.Sprinkle with salt, cover, let stand overnight.
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Step 2: In morning drain well and make dressing.
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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.
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Step 4: Add the sliced cucumbers and onions, simmer together until heated through.
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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.
Nutritional Facts
- 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