MUSTARD PICKLES
An old fashioned recipe that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.
Provided by BJ MOORE
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 45m
Yield 16
Number Of Ingredients 10
Steps:
- Place the sliced cucumbers and onions into a large bowl and sprinkle the salt over the top. Fill the bowl with enough water to cover the cucumbers. Let stand for 8 to 10 hours.
- Drain and rinse the cucumbers and onion with fresh water. Sterilize 4 (1 quart) jars and lids.
- In a 6 quart pot, stir together the sugar and flour. Whisk in the vinegar, turmeric, mustard powder and celery seed to make a smooth paste. Add the cucumbers and onions and fill with enough water to cover. Stir, and bring to a boil. Cook until thickened, about 10 minutes, stirring frequently.
- Pour into hot sterilized jars filling to within 1/2 inch of the top. Seal with lids and rings. Process for 10 minutes in a simmering water bath. Refrigerate any jars that fail to seal properly.
Nutrition Facts : Calories 138.3 calories, Carbohydrate 33.9 g, Fat 0.5 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 879.9 mg, Sugar 28.6 g
GRANDMOTHER'S MUSTARD PICKLES
My grandmother used to make these many years ago and all of us looked forward to dinner at her home where she would serve them. She is now 98 years old and it is up to her grand daughters to make them for her.
Provided by SWIZZLESTICKS
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h30m
Yield 40
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cucumbers, onions, cauliflower and bell pepper. Stir together the salt and water; pour over the vegetables. Cover, and let stand overnight at room temperature.
- Sterilize 5 (1 quart) jars with lids and rings. Keep in a hot water bath until needed.
- Transfer the vegetables and brine to a large pot and set over medium heat. Bring just to a simmer, but remove from the heat before they come to a boil. Pour into a colander and drain thoroughly.
- Dry out the large pot and stir together the flour, mustard powder, sugar and turmeric in it. Stir in just enough apple cider vinegar to make a smooth paste, then stir in the remaining vinegar. Bring to a boil, stirring frequently, and boil until thick and creamy, 10 to 15 minutes. Add the vegetables and simmer over medium heat until vegetables are tender but not overcooked, 5 to 10 minutes.
- Pack into hot 1 quart jars, filling to 1/2 inch of the rim. Seal with lids and rings. Process in a bath of simmering water for 10 minutes, then cool to room temperature. Refrigerate any jars that do not seal properly and consume within two weeks.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 18.8 g, Fat 0.6 g, Fiber 0.9 g, Protein 1.8 g, Sodium 2292.3 mg, Sugar 10.3 g
MUSTARD PICKLES
My family's favourite variation of the east coast favourite. A great way to use all those huge cucumbers from your garden. Goes great with holiday dinners, meat and potatoes or as a relish on burgers. The recipe came from the Prince Edward Island Women's Institute Cookbook from the 70's.
Provided by Mendi
Categories Vegetable
Time 1h26m
Yield 8 pints (approx)
Number Of Ingredients 11
Steps:
- Peel and cut onions into medium sized pieces.
- Peel cucumbers, remove seeds and centres.
- Cut to desired size.
- If cucumbers are green and not too ripe, skin may be left on.
- Separate cauliflower into small flowerets.
- Dice red peppers.
- Make a brine to cover vegetables of 1/2 cup coarse salt to 1 quart water.
- Add a pinch of alum and let stand overnight (up to 24 hours).
- Then Drain vegetables and prepare sauce.
- Pickling bag: put spice in 3-4 layers of cheescloth and close tightly with string or a knot.
- set aside Boil 3 cups of the vinegar with 3 cups of the sugar and pickling spice bag for 1 minute.
- Remove pickling spice bag and throw out.
- Combine remaining sugar, remaining vinegar, flour, mustard powder, turmeric and celery seed and add to hot mixture.
- Cook sauce until thick, continually stirring with whisk.
- Add vegetables and cook slowly for 25 minutes, stirring occasionally.
- Be careful not to scorch.
- Ladle into hot, sterilized jars, while mixture is still hot.
DELICIOUS GOLDEN MUSTARD PICKLES
These are the best mustard pickles that you will ever have...if you love mustard pickles, and have some time, these are well-worth the time and effort to prepare, once you make these a few times, you will probably do them with your eyes closed!...a definate must-make! Note: plan ahead, the blanched veggies have to sit for 12 hours.
Provided by Kittencalrecipezazz
Categories Low Protein
Time P2D
Yield 20 cups
Number Of Ingredients 11
Steps:
- Trim the core off of cauliflower; cut into bite-size florets to make 8 cups.
- Place in a large stockpot, along with cucumbers, onions, red and green peppers.
- Sprinkle with 1/2 cup pickling salt; cover with cold water.
- Set aside in cool spot (do not refrigerate) for 12 hours.
- Return the pot to element; bring veggie mixture just to a boil, over med-high heat; drain in large colander, discarding brine.
- Set the veggies aside.
- Rinse the pot.
- Add 4 cups of vinegar; bring to boil over medium heat.
- Meanwhile, in a large bowl, whisk together, sugar, flour, mustard and tumeric powder; whisk in 1 cup water, and remaining vinegar to make a smooth paste.
- Whisk into hot vinegar, and bring to a boil; reduce heat, and simmer, stirring constantly until smooth and thickened (amout 3 minutes).
- Add the veggies, stir to coat.
- Bring to a boil, stirring gently.
- Ladle into 2-cup hot canning jars, leaving 1/2-inch head space.
- Cover with warm discs; screw on bands fingertip tight.
- Process in boiling water canner for 10 minutes.
- Remove, and let cool on rack.
MUSTARD BEAN PICKLES
These are tasty and especially nice served with ham or coldcuts. I misplaced my recipe and searched all over Zaar and didn't find one. I obtained it from a friend and here it is! This is for 2 pints but can be easily multiplied.
Provided by Toadflax
Categories Beans
Time 30m
Yield 2 pints, 12 serving(s)
Number Of Ingredients 11
Steps:
- Cut beans into 1" pieces.
- Cook beans in boiling water just until tender. Drain well.
- In a saucepan large enough to hold everything heat the first amount of vinegar (1 1/2 cups) until it boils.
- In a bowl mix sugars, ClearJel, spices and stir to blend well. Stir in remaining vinegar (1 cup) and mix until smooth. Add to boiling vinegar and stir constantly until mixture returns to a boil and thickens. Add the drained beans. Continue stirring gently until it returns to a boil. Fill hot sterilized jars, leaving 1/4 to 1/2 inch headspace. Seal.
- It is recommended to process all pickles in a hot water bath for 10 minutes to ensure a good seal.
- Do not reduce or weaken the vinegar in this recipe or alter proportions of beans to sauce. The acidity is necessary for safety.
Nutrition Facts : Calories 107.3, Fat 0.5, SaturatedFat 0.1, Sodium 104.3, Carbohydrate 24, Fiber 1.4, Sugar 20.8, Protein 1
MUSTARD BEAN PICKLES
This was my Grandma's recipe and is the only one I crave when I have roast pork. It reminds me of lunch at Grandma and Grandads.
Provided by cookalot 2
Categories < 4 Hours
Time 1h15m
Yield 7 pts
Number Of Ingredients 7
Steps:
- Wash and string beans.
- Cut into small pieces.
- Boil in salt water until just tender.
- Put sugar, flour, mustard, spices, and vinegar in pot.
- Boil until thick.
- Drain beans and pour dressing over them.
- Seal in sterilized jars.
SUNNY'S EASY MUSTARD PICKLED VEGGIES
Steps:
- Prepare the veggies. Peel the cucumbers and slice into 3/4-inch coins or slice lengthwise into spears. Peel and thinly slice half of the onion, then finely chop the other half. Place the cucumbers, corn, jalapeno, onion and thyme in a heat-safe jar or sealable container.
- Prepare the liquid. Heat the vinegar, honey, sugar, mustard, peppercorns, garlic, a nice pinch of salt and 1 cup water in a small pot on medium heat, stirring until the sugar and salt dissolve. Taste and adjust with more sugar or salt if needed. Bring to a simmer, then remove from the heat. Pour the hot liquid over the prepared veggies and stir. Cover and refrigerate until fully chilled. Serve chilled or room temperature.
MUSTARD PICKLES
Yield Makes about 12 pints
Number Of Ingredients 13
Steps:
- Place all the vegetables into a large bowl, sprinkle with the salt, cover with the water and leave overnight. In the morning, pour the vegetables and brine into a large pot, bring to a boil and drain. Mix the dry mustard, turmeric, flour and sugar in a large saucepan. Gradually add the vinegar, stirring until smooth. Cook over medium heat until thick, stirring constantly. Combine sauce and vegetables in the large pot, heat just to the boiling point, pour into hot, sterilized jars cover and seal.
SMALL BATCH MIXED VEGETABLE MUSTARD PICKLES
This is the recipe I use. It makes a small batch about 5 quarts. It is an east coast favourite (I am from New Brunswick, Canada) and is typically served with meat and potato meals.
Provided by Chef burnt toast
Categories Canadian
Time 1h20m
Yield 5 quarts
Number Of Ingredients 12
Steps:
- Cut a thin slice from the ends of each cucumber and cut into thick slices. Place cucumbers, califlower and onions in a large non-reactive container. Combine salt with lukewarm water, stirring until dissolved. Pour over vegetables and let stand 24 hours. Make sure vegetables are covered, I often have to make the brine a couple of times to have them covered.
- After 24 hours, drain the vegetables well, and rinse them well.
- Combine sugar, flour, mustard, celery seeds and tumeric in a large saucepan, stir until well mixed. Whisk in vinegar and water. Bring to to a boil over high heat stirring constantly, until smooth and thickened. Add vegetables and return to a boil for 30 seconds.
- Remove hot jars from canner. Remove vegetables from liquid with a slotted spoon; pack into jars. Process 10 minutes for pints (500 ml) jars and 15 minutes for quart (1 L) jars.
Nutrition Facts : Calories 611, Fat 2.3, SaturatedFat 0.2, Sodium 11362.6, Carbohydrate 142.4, Fiber 3.8, Sugar 124.8, Protein 5.2
SWEET MUSTARD PICKLES
This makes a great condiment for sandwiches. My Grandmother made this when I was a boy and I have it on a sandwich nearly every day.
Provided by matt
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 10h20m
Yield 64
Number Of Ingredients 11
Steps:
- Combine the water and salt in a large pot. Add the cauliflower, onion, and cucumber to the pot and allow to soak overnight.
- Bring the mixture to a boil over medium-high heat; simmer until the vegetables are tender; drain. Add the vinegar, flour, sugar, mustard powder, curry powder, and turmeric to the vegetables and bring to a boil; reduce heat to medium-low and simmer until the mixture thickens, stirring occasionally.
- Ladle into sterilized jars; seal. Process in a boiling-water canner for 5 minutes.
Nutrition Facts : Calories 84.7 calories, Carbohydrate 19.4 g, Fat 0.2 g, Fiber 1.2 g, Protein 1.1 g, Sodium 8.8 mg, Sugar 14.9 g
GREEN BEAN & MUSTARD PICKLE
Got a glut of runner beans, or just fancy a twist on classic English piccalilli? This low-fat preserve is great with ham or in cheese sandwiches
Provided by Sara Buenfeld
Categories Condiment
Time 1h
Yield Makes approx 2.7kg/6lb, 6 x 450g jars
Number Of Ingredients 10
Steps:
- Put the onions in a preserving pan with 500ml of the vinegar. Cover and cook gently for 20 mins until soft. Meanwhile, blanch the beans for 5 mins, then drain.
- Mix the flour, mustard powder, turmeric and celery salt. Heat the mustard seeds in a small lidded pan until you hear them popping, then tip them into the flour mixture. Gradually stir in remaining vinegar until smooth.
- When the onions are ready, tip in the spice vinegar mixture and stir continuously over the heat until thickened. Add the blanched beans and cook, uncovered, for 10 mins, stirring occasionally. Add both the sugars and cook, stirring frequently, for 15 mins more until thick. Spoon into sterilised jars (see tip) and seal while hot. This will keep in a cool place for a year, but the colour will fade over time. Once opened, store in the fridge.
Nutrition Facts : Calories 33 calories, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Protein 1 grams protein, Sodium 0.19 milligram of sodium
MUSTARD BEANS
This is really a bean casserole. The mustard gives the cheese sauce a little bite. This recipe is a family favorite made at every holiday or Sunday dinner.
Provided by ANDREAK
Categories Side Dish Casseroles
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 1/4 cup butter in a medium saucepan over medium heat. Reduce heat to low, and stir in flour to form a thick paste. Gradually blend in milk, stirring constantly, and bring to a low boil for approximately 1 minute. Reduce heat, and stir in mustard, processed American cheese, salt and pepper. Continue stirring until cheese is melted.
- Place 1/2 the beans in a medium baking dish. Layer with 1/2 the processed cheese mixture and remaining beans. Top with remaining processed cheese mixture.
- Melt remaining butter in a small saucepan, and mix in bread crumbs. Top the bean and processed cheese layers with the bread crumb mixture.
- Bake in the preheated oven 30 minutes, until lightly brown.
Nutrition Facts : Calories 261.4 calories, Carbohydrate 15.3 g, Cholesterol 51.5 mg, Fat 18.8 g, Fiber 1.6 g, Protein 8.3 g, SaturatedFat 11.6 g, Sodium 911.7 mg, Sugar 4.8 g
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