May 23, 2017

Mustard Pickles

Pickles are a great way to preserve a heavy supply of cucumbers.

Janine Pineo Photo | Pickles are a great way to preserve a heavy supply of cucumbers. Pictured are (from left) kosher dills, bread and butter, and mustard pickles.

It’s that time of year to start preserving the harvest.

These are one of the quickest pickles to make, and they allow you to use overripe cucumbers if you clean out the seeds first.

Mustard pickles

6 large or 12 small cucumbers, peeled and cut in small pieces
1/4 cup canning salt
1 quart pearl onions (or 16 oz. bag frozen)
1 quart cauliflower pieces (or 16 oz. bag frozen)
1 sweet red pepper, chopped
3 tbsp. flour
1 tbsp. dry mustard
2 tbsp. prepared mustard
1 tbsp. turmeric
1 tbsp. mustard seed
1 tsp. celery seed
2 cups sugar
2 cups vinegar

Put cukes (about 7-8 cups chopped) in large bowl and sprinkle with salt, mixing well. Cover and refrigerate overnight.

Drain and rinse cukes slightly.

Prepare a sauce of vinegar, dry and prepared mustards, turmeric, flour, celery seed and sugar. Bring sauce to a slow boil, then add onions, pepper and cauliflower.

Simmer for 15-20 minutes, then add cukes. Bring to a boil.

Pack in sterilized jars. Makes about 3 quarts.

Tip: If you like a lot of sauce with your pickles, double the sauce ingredients and add a couple more cucumbers. I don’t usually measure the amount of cucumber used; I just use all that need to be preserved.

– Janine Pineo