Memere's Mustard Pickles
Equipment
- Large heavy bottomed pot
- Canning Pot
- Clean, sterilized Mason Jars and lids
Ingredients
- 4 quarts cucumbers, chopped
- ½ cup coarse salt
- 1 quart onions, chopped
- 5 cups white sugar
- 1 tsp celery seed
- 1-1/2 tsp mustard seed
- 3 cups white vinegar
- 2 Tbsp pickling spice*
- 1 cup flour
- 1 cup white sugar
- 1 Tbsp dry mustard powder
- 1 tsp turmeric
Instructions
- Add cucumbers, salt, onions, 5 cups white sugar, celery seed, mustard seed, vinegar and pickling spice to a large heavy bottom pot.
- Bring to a boil and let boil for 15 minutes.
- Meanwhile, in a medium sized bowl, mix flour, 1 cup of white sugar and dry mustard.
- After pickles have boiled for 15 minutes, remove from heat and stir in flour mixture.
- Then add turmeric powder.
- Ladle into clean sterilized mason jars. Add lids and seal using boiling method for canning.
- Store jars in cool dry place. Once opened, store in refrigerator.
Notes
I haven't made this recipe in years, so I cannot remember how many jars this recipe makes.
*My grandmother's recipe states pickling spice in a bag.