Best 4 Great Aunt Veras Sweet Mustard Pickle Recipes

Get ready to embark on a culinary journey with Great Aunt Vera's Sweet Mustard Pickle, a delightful condiment that will tantalize your taste buds. This classic pickle recipe has been passed down through generations, capturing the essence of Southern hospitality and charm.

With its perfect balance of sweet and tangy flavors, this pickle is a versatile accompaniment to various dishes. Enjoy it as a zesty addition to sandwiches, hot dogs, or burgers, or savor it alongside fried chicken, pork chops, or grilled fish. The sweet mustard pickle also shines as a flavorful ingredient in salads, adding a pop of color and a burst of flavor.

This article presents a collection of recipes that showcase the versatility of Great Aunt Vera's Sweet Mustard Pickle. From the traditional Sweet Mustard Pickle recipe, which captures the essence of this Southern classic, to the Sweet Mustard Pickle Relish, which offers a chunky and flavorful twist, there's a recipe for every palate.

Discover the Sweet Mustard Pickle with Peppers, which adds a touch of heat to the classic recipe, or try the Sweet Mustard Pickle with Cauliflower, a unique and tangy side dish. Explore the Sweet Mustard Pickle with Green Tomatoes, a refreshing and unexpected variation, or relish the Sweet Mustard Pickle with Onions, a perfect complement to grilled meats.

Each recipe in this article provides detailed instructions, ensuring you can recreate these delectable pickles in your own kitchen. Whether you're a seasoned pickle-maker or a novice cook, you'll find the guidance you need to create these delicious and versatile condiments.

So, gather your ingredients, prepare your jars, and let's embark on a pickling adventure with Great Aunt Vera's Sweet Mustard Pickle. Get ready to delight your senses and add a touch of Southern charm to your meals with these exceptional pickle recipes.

Here are our top 4 tried and tested recipes!

BEST EVER SWEET PICKLES

Best Ever Sweet Pickles image

I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor

Provided by Taste of Home

Time 1h10m

Yield 4 pints.

Number Of Ingredients 12

Ingredients

9 cups sliced pickling cucumbers
1 large sweet onion, halved and thinly sliced
1/4 cup canning salt
1 cup sugar
1 cup water
1 cup white vinegar
1/2 cup cider vinegar
2 tablespoons mustard seed
1 teaspoon celery seed
1/2 teaspoon whole peppercorns
12 garlic cloves, crushed
4 bay leaves

Steps:

In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. 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 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

DELICIOUS GOLDEN MUSTARD PICKLES

Delicious Golden Mustard Pickles image

These are the best mustard pickles that you will ever have...if you love mustard pickles, and have some time, these are well-worth the time and effort to prepare, once you make these a few times, you will probably do them with your eyes closed!...a definate must-make! Note: plan ahead, the blanched veggies have to sit for 12 hours.

Provided by Kittencalrecipezazz

Categories Low Protein

Time P2D

Yield 20 cups

Number Of Ingredients 11

Ingredients

1 large cauliflower
14 cups sliced pickling cucumbers
6 cups diced onions
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 cup pickling salt
5 cups white vinegar
4 cups granulated sugar
1 cup all-purpose flour
1/2 cup mustard powder
2 tablespoons turmeric powder

Steps:

Trim the core off of cauliflower; cut into bite-size florets to make 8 cups.
Place in a large stockpot, along with cucumbers, onions, red and green peppers.
Sprinkle with 1/2 cup pickling salt; cover with cold water.
Set aside in cool spot (do not refrigerate) for 12 hours.
Return the pot to element; bring veggie mixture just to a boil, over med-high heat; drain in large colander, discarding brine.
Set the veggies aside.
Rinse the pot.
Add 4 cups of vinegar; bring to boil over medium heat.
Meanwhile, in a large bowl, whisk together, sugar, flour, mustard and tumeric powder; whisk in 1 cup water, and remaining vinegar to make a smooth paste.
Whisk into hot vinegar, and bring to a boil; reduce heat, and simmer, stirring constantly until smooth and thickened (amout 3 minutes).
Add the veggies, stir to coat.
Bring to a boil, stirring gently.
Ladle into 2-cup hot canning jars, leaving 1/2-inch head space.
Cover with warm discs; screw on bands fingertip tight.
Process in boiling water canner for 10 minutes.
Remove, and let cool on rack.

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

GREAT AUNT VERA'S SWEET MUSTARD PICKLE

Great Aunt Vera's Sweet Mustard Pickle image

My Grandmother's sister's recipe... it's at least 70 years old. I usually hate pickle but I love this one :) Excellent use for all the home grown green tomatoes that never go red. Great on crackers w/cheese, in a cold meat sandwich etc. It does make a LOT though... but you shouldn't have a problem giving it as gifts tc.. Our family and friends are always coming back for more:) This makes at least 19 LARGE jars.. so I'd recommend cutting the recipe down to 1/4 if you want to make this the first time..)

Provided by kiwidutch

Categories Chutneys

Time P1DT13h

Yield 19 large jars

Number Of Ingredients 12

Ingredients

2 3/4 kg onions (4.4 lb)
1 large cauliflower
green tomato
runner beans
2 cucumbers
2 1/3 kg sugar (4.3 lb)
3 1/2 bottles of table vinegar (not Draught vinegar, 3 x 34 oz bottles)
2 tablespoons salt
1 cup flour
3 tablespoons mustard
28 1/2 g turmeric (1 oz)
2 tablespoons curry

Steps:

Cut up vegetables, add the salt, cover with cold water and leave to stand overnight.
Pour off the liquid next morning, put vegetables in to big pan (or several as necessary) and cover with vinegar.
Add sugar and cook until soft.
Mix the flour, mustard, turmeric, curry and mix to a smooth paste with some cold vinegar.
Remove main mixture from heat and add paste in stages VERY carefully to the main mixture (too much too quick and it will become lumpy) Stir well and boil for 5 minutes.
Bottle in screw-top jars.
Refrigerated, this stuff keeps for months and months.
Note: This makes at least 19 large jars, so I'd highly recommend doing a 1/2 or 1/4 recipe first!

Tips:

Using a sharp knife and cutting board, slice your cucumbers as thinly as possible. This will help them pickle evenly and absorb the flavors of the brine.
If you don't have pickling salt, you can use regular salt. However, be sure to reduce the amount by half, as pickling salt is more concentrated.
Be patient! The pickles need to sit in the brine for at least 24 hours before they're ready to eat. The longer they sit, the more flavorful they'll be. You can easily store finished pickles in a mason jar for several weeks in the refrigerator.
If you like spicy pickles, you can add a teaspoon or two of crushed red pepper flakes to the brine.
For a sweeter pickle, add an extra cup of sugar to the brine.
If you want to make a dill pickle instead of a sweet mustard pickle, simply omit the sugar and mustard seeds from the brine and add a few sprigs of fresh dill.

Conclusion:

Great Aunt Vera's Sweet Mustard Pickle is a delicious and easy-to-make pickle recipe that is perfect for beginners. With just a few simple ingredients and a little bit of patience, you can enjoy these sweet and tangy pickles in no time. So what are you waiting for? Give this recipe a try today!