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Old Fashion Mustard Pickles

Prep Time 1 d 1 hr
Cook Time 2 hrs 30 mins
Course Condiment
Cuisine American
Servings 4 500ml Jars


  • 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.


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