Mother Mayne's Mustard Pickle

"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."
 
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Ready In:
24hrs 30mins
Ingredients:
11
Yields:
8-10 cups
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ingredients

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directions

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

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Reviews

  1. Yummo! Very sweet and simple. Thanks for sharing this!
     
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RECIPE SUBMITTED BY

I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
 
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