We are swapping recipes.
This recipe for “Mustard Pickles” is a family heirloom. My husband’s grandmother taught me how to make them. They are on the supper table every night – meat does not taste the same without a tablespoon of Nannie’s mustard pickles for a little relish!
- 10 cups cut-up cukes (peel,cut in half, scoop out seeds and inner flesh, then dice in 1/4 in. chunks)
- 1 cup finely chopped onion
Soak overnight in 8 cups cold water with 1 cup pickling salt sprinkled over
Drain and rinse in the morning.
In large pot mix together
- 5 and 1/2 cups of sugar (don’t cut the sugar down because you only eat a T of pickles or so at a time)
- 1 C flour
- 2 T mustard
- 1 T turmeric
- 1 T celery seed
- Slowly stir in 3 C vinegar.
Bring to a boil over medium heat – stirring constantly to prevent scorching.
Add cuke/onion mixture.
Bring to a low boil, stirring constantly, for about 6-8 min. depending on how crisp you want your pickles.
Enjoy all winter long 🙂