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!
This post contains affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using this link. Please see my disclosure for more details.
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.
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.
Proper Canning Safety Resources
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!
Old Fashion Mustard Pickles
- 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
- 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.
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!