fbpx
Menu

BestQuickRecipes

Search

MUSTARD PICKLES: HALF HOUR PICKLES

One of the most common fall flavours in many Island households surrounds pickle, chow, and relish-making.  I love the smell of fresh mustard pickles in the house – not so much the mess, the tedious job of peeling and cutting up the cucumbers, and the “distressing” task of peeling strong pickling onions – an activity sure to bring a tear to the eye!  In many Island households, a meal of any kind is not complete unless there are mustard pickles on the table.  So, for most of us true cooks, we endure the process knowing the end result is worth the effort.

There are as many recipes for mustard pickles as there are cooks on the Island.  There are any number of sites on the Internet that will give detailed and scientific instructions on how to make pickles.  As for me, I follow the tradition of my mother and grandmother.

Here are my hints and tips for ensuring a good batch of sweet mustard pickles.  At the end of the post, you will find the recipe I have used for mustard pickles for many years.

Easy recipe for mustard pickles that you’ll love! Great way to use those garden cucumbers this summer!
Mustard Pickles: Half Hour Pickles
Ingredients

  • 7 large Field cucumbers
  • 2 large onions
  • 1 large Red Pepper
  • 1/2 Cup Coarse salt
  • 4 Cups white vinegar
  • 3 Cups white sugar you can substitute with Stevia
  • 1 Cup flour
  • 1 1/2 tsp dry mustard
  • 2 tsp celery seed
  • 2 tsp turmeric

Instructions

  1. Peel , seed and chop cucumbers. (Cut in to bite sized pieces.)
  2. Dice onions.
  3. Pour ½ Cup Coarse salt over chopped cucumbers & onion and cover all with boiling water. Let stand about ½ hour. Drain.
  4. Add chopped red peppers.
  5. In a large pot, combine 3 cups vinegar, 2 cups sugar. Bring to a boil and add vegetables.
  6. In a separate bowl make a paste using 1 cup flour, 1 cup sugar, 1 ½ tsp dry mustard, 2 tsp celery seed, 2 tsp turmeric and 1 cup vinegar. Add to vegetables and cook for an additional 5 minutes.
  7. Fill jars while mix is still hot, add lids and turn upside down in a pan filled with hot water enough to cover the rings.
  8. Allow to cool then remove jars from pan right side up. Check to make sure all lids sealed. If any have not sealed you can store pickles in the fridge.

Back to Top