Vida Recipes

The easiest to make family friendly recipes you'll find anywhere!

Mustard Pickles: Half Hour Pickles

Easy recipe for mustard pickles that you’ll love! Great way to use those garden cucumbers this summer!





Mustard Pickles Half Hour Pickles

More amazing – RECIPES

Mustard Pickles Half Hour Pickles

Mustard Pickles: Half Hour Pickles

4.58 from 63 votes
Print Recipe Pin Recipe

Ingredients
  

  • 7 large Field cucumbers
  • 2 large onions
  • 1 large Red Pepper
  • 1/2 Cup Coarse salt
  • 4 Cups white vinegar
  • 3 Cups white sugar you can substitute with Stevia
  • 1 Cup flour
  • 1 1/2 tsp dry mustard
  • 2 tsp celery seed
  • 2 tsp turmeric

Instructions
 

  • Peel , seed and chop cucumbers. (Cut in to bite sized pieces.)
  • Dice onions.
  • Pour ½ Cup Coarse salt over chopped cucumbers & onion and cover all with boiling water. Let stand about ½ hour. Drain.
  • Add chopped red peppers.
  • In a large pot, combine 3 cups vinegar, 2 cups sugar. Bring to a boil and add vegetables.
  • In a separate bowl make a paste using 1 cup flour, 1 cup sugar, 1 ½ tsp dry mustard, 2 tsp celery seed, 2 tsp turmeric and 1 cup vinegar. Add to vegetables and cook for an additional 5 minutes.
  • Fill jars while mix is still hot, add lids and turn upside down in a pan filled with hot water enough to cover the rings.
  • Allow to cool then remove jars from pan right side up. Check to make sure all lids sealed. If any have not sealed you can store pickles in the fridge.
Tried this recipe?Let us know how it was!

Bookmark and Share

Reader Interactions

Comments

  1. I make mine by soaking in boiling water and salt mixture for 2 hours. No overnight soaking. Best method ever used

  3. Has anyone ever made this without canning the finished project? Would it keep in the fridge for a while? Or would it freeze ok instead?

  6. Up top in the ingredient list it says 3 cups but down in the directions it says 2 cups…, a typo in the recipe?

  7. Did you have to soak the cucumbers over night or just add the boiling water after you peeled and cut them up?

    • I have used zucchini before for mustard pickles. They work just as well. Only drawback was that if I had jars left over and go into a second season, I found the zucchini werent as crisp as cucs would of been the second season, too soft for my lcking

  9. This is the same as my ML’s have been making this for a few years, always a big hit with family and friends make a few batches a year. Yummm

  10. I’ve made two batches already, and they are a hit! The only thing I adapted was that I used only 2cups of sugar. Easy, fast, and yummy!