Mother Mayne's Mustard Pickle

Total Time
24hrs 30mins
Prep 24 hrs
Cook 30 mins

I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. I have never made mustard-pickle, even though it's something I really enjoy; I'm looking forward to trying this recipe.

Ingredients Nutrition


  1. In a large glass or crockery bowl, combine chopped cucumbers and chopped onions; sprinkle with salt.
  2. Cover and let stand overnight.
  3. Drain mixture well and place in a large heavy pot with a lid; add bell peppers, celery, vinegar and sugar.
  4. Stir and cover pot with lid.
  5. Bring covered pot to a boil; reduce heat once boiling and simmer for 10 minutes.
  6. Meanwhile, stir flour, mustard powder and turmeric together with a fork, then pour in a small amount of the hot liquid and stir to prevent any lumps.
  7. Place this into the hot vegetable mixture in the pot and stir; bring up to a boil.
  8. Cook for one or two minutes, until thickened.
  9. Ladle into sterilized two-cup jars, leaving 1/2-inch headspace; seal.
  10. Process in boiling water bath for 15 minutes.
  11. Let cool at room temperature before storing in the fridge, or in a cool dark place for up to one year.
Most Helpful

5 5

Yummo! Very sweet and simple. Thanks for sharing this!