Mother Mayne’s Mustard Pickle Recipe
🕒 Prep Time: 24 hours
🕒 Cook Time: 30 minutes
🕒 Total Time: 24 hours 30 minutes
🥄 Servings: 8-10 cups
Description:
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.
Ingredients:
- 2 pickling cucumbers
- 1 onion
- 2 tablespoons pickling salt
- 1 green bell pepper
- 1 red bell pepper
- 2 stalks celery
- 4 cups white vinegar
- 5 cups white sugar
- 3/4 cup all-purpose flour
- 1 tablespoon mustard powder
- 1 tablespoon turmeric
Instructions:
- 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.
Nutritional Information:
- Calories: 622
- Fat Content: 0.9g
- Saturated Fat Content: 0.1g
- Cholesterol Content: 0mg
- Sodium Content: 1764.4mg
- Carbohydrate Content: 150.8g
- Fiber Content: 3.2g
- Sugar Content: 132.5g
- Protein Content: 3.6g
Keywords:
Peppers, Vegetable, Low Protein, Vegan, Low Cholesterol, Healthy, Kosher, Thanksgiving, Canning, Stove Top
Cooking Instructions:
This delightful mustard pickle recipe is a must-try for any pickle enthusiast! The combination of cucumbers, onions, peppers, and a tangy mustard-infused brine creates a zesty and flavorful condiment that pairs perfectly with sandwiches, cheese platters, and more. Plus, with its vegan and low-cholesterol attributes, it’s a healthy addition to your pantry.
To begin, gather your ingredients: pickling cucumbers, onions, pickling salt, green and red bell peppers, celery, white vinegar, white sugar, all-purpose flour, mustard powder, and turmeric. These simple yet flavorful components come together to create a complex and satisfying pickle.
Start by chopping your cucumbers and onions and placing them in a large glass or crockery bowl. Sprinkle with salt, cover, and let stand overnight. This step allows the salt to draw out excess moisture from the vegetables, ensuring a crisp and crunchy texture in the finished pickle.
The next day, drain the cucumber and onion mixture well and transfer it to a large heavy pot with a lid. Add in your chopped bell peppers, celery, vinegar, and sugar, stirring to combine. Cover the pot and bring it to a boil over medium heat. Once boiling, reduce the heat and let the mixture simmer for 10 minutes, allowing the flavors to meld together.
While the vegetables are simmering, prepare your thickening agent by mixing flour, mustard powder, and turmeric together in a small bowl. This mixture will give your pickle its signature tangy flavor and golden hue. Gradually add a small amount of the hot liquid from the pot to the flour mixture, stirring until smooth and free of lumps.
Once your thickening agent is ready, add it to the simmering vegetable mixture in the pot, stirring constantly to prevent clumping. Bring the mixture back to a boil and cook for an additional one to two minutes, or until thickened to your desired consistency.
Now it’s time to pack your mustard pickle into sterilized two-cup jars, leaving a half-inch of headspace at the top. This headspace allows for expansion during processing and ensures a proper seal. Seal the jars tightly and process them in a boiling water bath for 15 minutes to seal in the freshness and flavor.
After processing, allow the jars to cool at room temperature before storing them in the fridge or in a cool, dark place for up to one year. This gives the flavors time to develop and intensify, resulting in a truly delicious pickle that you’ll want to enjoy time and time again.
Whether you’re canning for the first time or you’re a seasoned pro, Mother Mayne’s Mustard Pickle is sure to become a staple in your pantry. Its vibrant colors, bold flavors, and versatile uses make it the perfect condiment for any occasion. Enjoy it on sandwiches, salads, charcuterie boards, and more, and savor the taste of homemade goodness with every bite.
