Name: How To Make Mustard Pickles Great Grandma S Recipe
Prep time: 2 h 30 min
Cook time: 10 min
Total time: 2 h 40 min
Yield: Approximately 6 cups
Cuisine: American
Ingredients: 6 cups cucumbers, sliced; 2 cups onions, sliced; 1 cup red bell peppers, diced; 1 cup green bell peppers, diced; 1/4 cup salt; 2 cups white vinegar; 2 cups sugar; 3/4 cup all-purpose flour; 2 tbsp mustard powder; 1 tbsp turmeric; 1 tbsp celery seeds

Instructions

In a large bowl, combine the sliced cucumbers, onions, and bell peppers. Sprinkle the salt over the vegetables and toss to coat. Cover the bowl and let it sit at room temperature for 2 hours to allow the vegetables to release their juices.
After 2 hours, drain the vegetables using a colander and rinse them thoroughly under cold water to remove excess salt. Pat them dry with paper towels and set aside.
In a large pot, combine the white vinegar, sugar, flour, mustard powder, turmeric, and celery seeds. Stir well to combine all the ingredients and bring the mixture to a boil over medium heat, stirring constantly.
Once the mixture reaches a boil, reduce the heat and simmer for about 5 minutes until it thickens slightly, stirring occasionally to prevent sticking.
Add the drained vegetables to the pot with the mustard sauce. Stir well to coat the vegetables evenly and continue to simmer for another 5 minutes, allowing the flavors to meld together.
Remove the pot from the heat and let the mustard pickles cool to room temperature. Transfer the pickles to clean, sterilized jars and seal tightly with lids.
Refrigerate the mustard pickles for at least 24 hours before serving to allow the flavors to develop fully.

Ingredients

Instructions

Nutrition Facts

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