Best 3 Grandmothers Mustard Pickles Recipes

**Discover the Timeless Delight of Grandmother's Mustard Pickles: A Culinary Journey Through Tangy Traditions**

Step into the realm of culinary heritage with Grandmother's Mustard Pickles, a delectable journey through tangy traditions. These pickles are a symphony of flavors, a harmonious blend of mustard, vinegar, and an array of spices that tantalize the taste buds. With roots embedded in generations of wisdom, these recipes hold the secrets to creating pickles that transcend time, offering a taste of nostalgia alongside a burst of tangy delight.

From the classic Whole Mustard Pickles, where plump mustard seeds dance in a zesty brine, to the uniquely textured Cauliflower Mustard Pickles, where florets soak up the tangy goodness, each recipe unfolds a distinct flavor profile. Embark on a culinary adventure with Green Mango Mustard Pickles, a refreshing and tangy twist on a tropical fruit, or relish the spicy kick of Red Chili Mustard Pickles, where heat and tang find perfect harmony. For those who prefer a milder touch, Sweet and Sour Mustard Pickles offer a delightful balance of sweet and tangy notes.

Whether you're a seasoned pickle enthusiast or a curious culinary explorer, Grandmother's Mustard Pickles offer an unparalleled experience. Dive into the depths of flavor, savor the tangy heritage, and create memories that will last a lifetime. Let your taste buds embark on a journey through time as you explore these timeless recipes, each a testament to the enduring legacy of culinary traditions.

Let's cook with our recipes!

MUSTARD PICKLES

Mustard Pickles image

An old fashioned recipe that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.

Provided by BJ MOORE

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 45m

Yield 16

Number Of Ingredients 10

Ingredients

8 large cucumbers, sliced
4 cups sliced onion
2 tablespoons pickling salt
2 cups white sugar
2 tablespoons all-purpose flour
2 cups white vinegar
1 tablespoon ground dried turmeric
1 tablespoon dry mustard powder
½ teaspoon celery seed
2 quarts cold water, or as needed

Steps:

Place the sliced cucumbers and onions into a large bowl and sprinkle the salt over the top. Fill the bowl with enough water to cover the cucumbers. Let stand for 8 to 10 hours.
Drain and rinse the cucumbers and onion with fresh water. Sterilize 4 (1 quart) jars and lids.
In a 6 quart pot, stir together the sugar and flour. Whisk in the vinegar, turmeric, mustard powder and celery seed to make a smooth paste. Add the cucumbers and onions and fill with enough water to cover. Stir, and bring to a boil. Cook until thickened, about 10 minutes, stirring frequently.
Pour into hot sterilized jars filling to within 1/2 inch of the top. Seal with lids and rings. Process for 10 minutes in a simmering water bath. Refrigerate any jars that fail to seal properly.

Nutrition Facts : Calories 138.3 calories, Carbohydrate 33.9 g, Fat 0.5 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 879.9 mg, Sugar 28.6 g

GRANDMA'S HOMEMADE MUSTARD PICKLES

Grandma's Homemade Mustard Pickles image

This is Beverly's recipe for homemade mustard pickles.

Provided by Dylan Terry

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P1DT55m

Yield 24

Number Of Ingredients 12

Ingredients

8 large cucumbers, sliced
4 large Spanish onions, sliced
½ cup cauliflower florets
½ cup salt
2 ¼ cups vinegar
½ cup water
3 cups white sugar
½ cup all-purpose flour
3 tablespoons ground mustard
1 teaspoon ground ginger
¾ teaspoon ground turmeric
1 tablespoon celery seed

Steps:

Layer cucumbers, onions, and cauliflower in a large bowl, sprinkling salt on each layer. Cover with a towel and let sit until a decent amount of liquid had been drawn out of the vegetables, about 12 hours. Rinse vegetables and dry well.
Combine vinegar and water in a medium pot; bring to a boil. Slowly add sugar, flour, mustard, ginger, and turmeric, stirring constantly. Boil for 5 minutes, then add vegetables and celery seed. Boil for another 5 minutes, no more.
Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are is ready. Wash new, unused lids and rings in warm soapy water.
Add vegetables and liquid to hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 138.9 calories, Carbohydrate 33.3 g, Fat 0.6 g, Fiber 1.1 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 1950.2 mg, Sugar 27.7 g

GRANDMA'S DILL PICKLES

Grandma's Dill Pickles image

This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. -Betty Sitzman, Wray, Colorado

Provided by Taste of Home

Time 1h5m

Yield 9 quarts.

Number Of Ingredients 7

Ingredients

11 cups water
5 cups white vinegar
1 cup canning salt
12 pounds pickling cucumbers, quartered or halved lengthwise
9 dill sprigs or heads
18 garlic cloves
18 dried hot chilies

Steps:

In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

Tips:

Choose fresh, high-quality cucumbers for the best flavor and texture.
Use a sharp knife to slice the cucumbers evenly, so they pickle evenly.
Be sure to remove the blossom ends of the cucumbers, as they can be bitter.
Use a variety of spices and herbs to flavor the pickles, such as mustard seeds, dill, garlic, and red pepper flakes. (You can use fresh or dried dill, mustard seeds, garlic, and red pepper flakes. If using fresh herbs, be sure to wash and dry them thoroughly before adding them to the jar.)
Use a clean jar and lid for storing the pickles. (Pickles require an acidic environment to prevent the growth of harmful bacteria such as Clostridium botulinum, which causes botulism. Cleaning and sterilizing the jars and lids will help to ensure that your pickles are safe to eat. )
Store the pickles in a cool, dark place for at least 2 weeks before eating. (This will allow the flavors to develop fully.)

Conclusion:

Grandmother's Mustard Pickles are a delicious and easy-to-make pickle recipe that is perfect for any occasion. These pickles are made with fresh cucumbers, mustard seeds, dill, garlic, and red pepper flakes, and they are stored in a vinegar solution. The pickles are ready to eat after 2 weeks, but they will continue to improve in flavor over time.