Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Low-cholesterol / Mother Mayne's Mustard Pickle Recipe
    Lost? Site Map

    Mother Mayne's Mustard Pickle

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 30 mins

    24 hrs

    30 mins

    Lennie's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on August 02, 2007

      55

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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Mother Mayne's Mustard Pickle

    Serving Size: 1 (4118 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 622.0
     
    Calories from Fat 7
    24%
    Total Fat 0.8 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1764.3 mg
    73%
    Total Carbohydrate 150.7 g
    50%
    Dietary Fiber 3.2 g
    12%
    Sugars 132.5 g
    530%
    Protein 3.5 g
    7%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites