How To Make Old Fashion Mustard Pickles Easy
Anyone for Old Fashion Mustard Pickles? Keep reading for my full printable recipe and video to learn how to make old fashion mustard pickles.
We grew an enormous amount of pickling cucumbers this past year. So many cucumbers in fact, that we were still making pickles during the last few chilly days in October! We made a few batches of these sweet mustard pickles with a little kick. Our family and extended family have enjoyed them immensely throughout the winter!
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What Are Old Fashion Mustard Pickles?
Old Fashion Mustard Pickles are a delicious traditional preserve that can be made in several different ways. They generally consist of large overripe cucumbers and onions in a thickened mustard sauce. Some people add cauliflower and red peppers to their vegetable mix while others sweeten their recipe. Personally, I love them to be a little on the tangy side.
Common Questions on How To Make Old Fashion Mustard Pickles:
How long do homemade mustard pickles last?
An unopened jar of old-fashioned mustard pickles can keep for almost two years provided they were canned and stored properly with a good seal. However, you can tell whether they have gone bad or spoiled if they have a strange odor, taste, look a little weird, or of course if mold develops. If anything is a little off, it should be thrown out … better to be safe than sorry!!
You can read more about the Science of Water Bath Canning and how it works in my post: Water Bath Canning For Beginners. Don’t forget to pick up your FREE Copy of the Canning For Beginners Mini E-Book while you are there!
What is the difference between mustard pickles and piccalilli?
The main difference between Piccalilli and Mustard Pickles is that Piccalilli typically has itty bitty pieces of vegetables, but the vegetables in mustard pickles are small but large enough to be recognizable. Piccalilli is known as a pungent relish originating in Europe made with finely chopped vegetables and dried mustard with hot spices. Mustard Pickles are a French Canadian Pickle mostly made up of chopped vegetables and dried mustard, that is thickened with flour and sweetened with sugar.
Can pickles get botulism?
Yes, you can get botulism from any type of homemade pickle. Always be sure that there is enough vinegar added to the recipe you are using to make your pickles safe to store and eat. Botulinum can grow in improperly water-bath canned pickles that do not have a pH higher than 4.6.
How To Make Old Fashion Mustard Pickles
If you are looking to find out how to make Old Fashion Mustard Pickles, this recipe is for you! Keep in mind this is an old fashion recipe passed down from generation to generation, therefore proper canning safety must be followed. These mustard pickles are an acidic food so they may be processed in a water bath canner, no pressure canner is required.
You can also check out my recipes here on cashmama.ca! Check back for even more recipes coming soon!!
Proper Canning Safety Resources
Equipment Needed
There are a few things you will need in order to properly preserve your amazing old fashion mustard pickles. I have compiled a list of the canning equipment I recommend using. I have been using this same canner and accessories for the past several years and expect to continue using them for years to come!
- Canner and Rack
- Canning Accessories
- Plus, check out my post on the 8 Essential Items Needed for Water Bath Canning
Free Printable Canning For Beginners Mini E-Book!
- Start Preserving Your Harvest Today!
- Supplies List Included
- Step By Step Instructions
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Old Fashion Mustard Pickles
Ingredients
- 8 Large Cucumbers Sliced
- 4 Cups Onions Sliced
- 2 tbsp Pickling Salt No Iodine
- 2 Cups White Suger
- 4 tbsp All-Purpose Flour
- 2 Cups White Vinegar 5% Acidity
- 1 tbsp Turmeric
- 1 tbsp Dry Mustard Powder
- ¼ tsp Celery Seed
- Cold Water
Instructions
- In an extra large bowl, sprinkle salt over the top of prepared cucumbers and onions. Stir and place in the refridgerator overnight.
- Strain and rinse the vegetables with fresh water very well to remove any excess salt.
- Place 4 clean 500ml mason jars on a rack in a water bath canner and cover jars with water. Heat jars to a simmer (180°F/82°C). Place the lids and rings in a medium sized pot, fill will water and heat to a simmer (180°F/82°C). Keep both jars, lids, and rings hot till you are ready to use them.
- In a 5 or 6-quart pot, stir together the white sugar and flour.
- Add the vinegar, turmeric, mustard powder, and celery seed to the flour mixture and whisk together to create a smooth paste.
- Add the rinsed vegetables to the smooth paste and fill with enough cold water to almost cover. Bring mixture to a boil over medium heat and stiring often.
- Continue cooking for 2 hours or until desired thickness, stirring often.
- Pour pickles into hot sterilized jars leaving a 1/2 inch of headspace. Seal with lids and rings. Process in boiling hot water bath canner for 15 minutes. Let stand in the canner for 5 minutes with lid removed. Be sure to refrigerate any jars that fail to seal properly.
Video
Final Notes On How To Make Old Fashion Mustard Pickles
I do hope you enjoy this old-time classic pickle recipe! Now that you know how I make my old fashion mustard pickles, I would love to hear from you. If you have tried this recipe, please share your experience by commenting below!
That cooking time seems very long – isn’t there a risk.cuxumbers will be mush?
This is a “mustard” pickle recipe, so the cucumbers are not meant to be crunchy. This being said, you are absolutely right, the vegetables in this recipe are on the mushy side due to the cooking. Over the last couple of years, I’ve actually started cold packing most of the pickles that I prefer to be crunchy.