Easy recipe for mustard pickles that you’ll love! Great way to use those garden cucumbers this summer!
More amazing – RECIPES
Mustard Pickles: Half Hour Pickles
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!
Mary says
I make mine by soaking in boiling water and salt mixture for 2 hours. No overnight soaking. Best method ever used
Michelle says
How many bottles does this make or did I miss that?
Elise says
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?
Joyce says
It says 2 cups for pickles and 1 cup for a paste to add to pickles ..
Glorey says
Has anyone’s used stevia successfully and can you advise how they kept over time?
Wynn says
Up top in the ingredient list it says 3 cups but down in the directions it says 2 cups…, a typo in the recipe?
Bev says
It says 3 and you use 1 of them in the paste and the other 2 in the pot with the pickles when you cook it.
crystal says
Its a total of 3 cups used . 2 in pot, one in the spice/flour mix
Helen says
Check lines 5 & 6, that’s where the other cup is
Chris says
Did you have to soak the cucumbers over night or just add the boiling water after you peeled and cut them up?
Fran says
Could zucchini be substituted for the cucumbers? I have a ton of zucs to use.
Sharon Beedie says
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
Darlene says
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
Jeff says
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!
kotakintai says
The recipe called for 2 cups of sugar so what did you adapt?
Sandra Roe says
The recipe asks for 3 cups of sugar.
Brenda Sullivan says
But the third is in the paste mixture