Does anyone have a recipe for mustard pickles?

Question

Apparently my grandma always used to make my Dad mustard pickles when he was growing up. He has always wondered how to make them, so I've been looking for a recipe so I can surprise him with some! Any help would be great!

Answer 1

Mustard Pickles

Ingredients

2 qt Green Tomatoes
2 qt Pickles, Small Sweet
2 qt Onion, Small White
6 Bell Pepper, Green
2 Cauliflower
1 c Salt
3 qt Vinegar, White Wine
1 c Flour
1 1/2 c Sugar
1/4 lb Mustard, Dry
1 oz Celery Seed
1/2 oz Turmeric

Instructions

Separate the cauliflower into flowerets, peel the onions and slice the peppers real fine, slice the tomatoes and combine all four ingredients. Cover with the salt and let stand over night. Drain, cover with boiling water and cook until vegetables are soft. Drain. Heat the vinegar and pour over the flour, sugar, mustard, celery seed and turmeric which have been mixed together. Mix thoroughly. Add the pickles to the cooked vegetables and pour over the liquid, cook about 10 minutes or until mixture thickens. Pour into sterilized jars and seal.

Answer 2

MUSTARD PICKLES

2 lb. cucumbers, diced or sliced
1 lb. onion, diced or sliced
1/2 c. pickling salt
Apple cider vinegar
Approximately 9 c. sugar
1 hot pepper
2 tbsp. dry mustard
3 tbsp. flour
3 tbsp. turmeric

Cover cucumbers with enough water to cover in an enamel or glass pan. Add salt and let stand overnight.
In the morning, drain off salt water, put in onions and fill with apple cider vinegar (just cover cucumber and onions). Add sugar to suit taste, approximately 9 cups. Cut one hot pepper very fine. Add to cucumbers and onions. Add mustard. Let boil 5 minutes.

Mix enough water with flour and turmeric to make a smooth thick liquid. Stir it into pickles. Put in hot jars and seal. Place in water bath for 5 minutes. Start timing when water returns to a boil. Makes 4-6 pints.

Answer 3

1 lg. head cauliflower, broken into flowerets
1 qt. sm. pickling cucumbers, or 1 qt. sliced cucumbers
1 qt. sm. white onions, peeled
2 red peppers, sliced
1 c. salt
1/4 c. dry mustard
1/2 c. firmly packed brown sugar
Water
1 qt. white vinegar
1/2 tsp. celery seed
2 tsp. mustard seed
1 tsp. each whole cloves and allspice
1/4 c. all-purpose flour
1 tsp. ground turmeric

Arrange vegetables in layers in large bowl or enamel preserving kettle, sprinkling each layer with salt. Let stand overnight. Drain. Mix mustard and sugar in large preserving kettle. Add 1 cup water, vinegar, and seeds. Add cloves and allspice, tied in cheese cloth bag. Bring to a boil.
Add vegetables and bring to a boil again. Simmer until vegetables are tender. Mix flour and turmeric into a paste with a little cold water. Add to pickles and cook for 5 minutes longer. Remove spice bag. Pack pickles into hot sterilized jars and seal. Makes 4 or 5 pints.

Answer 4

I've never tried Mustard Pickle......but cant wait to. I kinda bet its real yummy?

Answer 5

MUSTARD PICKLES Cucumbers Cauliflower Pi ckling onions a million/3 bottle dry mustard 2 tbsp. turmeric a million c. flour 2 c. sugar a million qt. vinegar a million bottle pickling spice (placed spice in nylon bag) Soak cucumbers total in salt water in one day. next morning slice cucumbers, spoil cauliflower into products and upload pickling onions with ends decrease off and skins off exterior. upload sugar and vinegar to pan of cucumbers. upload water to conceal all. upload pickling spice bag. deliver to boil and boil till cucumbers are soft. Dip out various the juice to make paste of flour, dry mustard and turmeric. upload to pickles and prepare dinner till thick. you need to maintain tasting. you could ought to function greater sugar or vinegar on your flavor and per probability ought to function greater turmeric for shade. put in warm jars and seal. OR MUSTARD PICKLES 6 med. cucumbers, chopped 2 c. onions, coarsely chopped 3 med. candy purple peppers, chopped a million med. head cauliflower, broken in florets a million qt. sm. pickling onions a million c. salt a million qt. white vinegar 4 c. sugar 3/4 c. flour a million/4 c. dry mustard a million a million/2 tsp. turmeric a million a million/2 tbsp. celery salt Layer the vegetables - the cucumber, onion, purple pepper, and cauliflower in a bowl with the salt. conceal with chilly water and enable stand in one day or approximately 12 hours. Drain and rinse properly with chilly water. In a saucepan, integrate sugar and vinegar. warmth to boiling. mixture the relax aspects, the flour and seasoning. upload various the boiling vinegar mixture, cooled, and combine properly. upload this to the the remainder of the boiling vinegar mixture and combine in properly. upload drained vegetables to this sauce. prepare dinner 15-half-hour. %. in warm sterilized jars and seal at as quickly as JM

Answer 6

Wow.. I saw your question and just had to check it out... as I have a "jar" of (homemade) in my cabinet.

I didn't have the recipe for you... seems that "Stuart" has given a thorough answer though.. one that I will copy, for sure.

My friend from Canada used to make them.. and they are delicious... (I only have this one jar left.. and She has moved)...

Good luck.. hope they turn out just as your Dad remembered them to be!