Best 3 Old Fashioned Mustard Pickle Recipes

Indulge in a culinary journey with our comprehensive guide to Old-Fashioned Mustard Pickle, a delightful pickle that dates back to the Victorian era. This article presents a collection of traditional recipes that capture the essence of this classic pickle, using simple ingredients and time-honored techniques. From the tangy and spicy Brown Mustard Pickle to the sweet and savory Green Mustard Pickle, each recipe offers a unique flavor profile that will tantalize your taste buds. We will also explore variations such as the Curried Mustard Pickle, which adds a touch of warmth and complexity, and the Hot Mustard Pickle, perfect for those who love a fiery kick. Whether you prefer whole or chopped pickles, or a combination of both, our recipes provide detailed instructions to ensure perfect results every time. Additionally, we discuss the various spices, herbs, and vinegars commonly used in mustard pickles, allowing you to customize your pickle to your liking. So, put on your apron, gather your ingredients, and embark on a pickling adventure with our Old-Fashioned Mustard Pickle recipes.

Check out the recipes below so you can choose the best recipe for yourself!

OLD-FASHIONED MUSTARD PICKLE

Old-fashioned Mustard Pickle image

This is one of my mother's recipes. I have never made it but I certainly remember eating it! The pickles are very tart but tasty for anyone who likes mustard.

Provided by Sackville

Categories Vegetable

Time P1DT30m

Yield 7-8 pints

Number Of Ingredients 16

Ingredients

2 quarts soft water
1/2 cup salt
2 cups peeled pickling onions
2 cups pickling cucumbers
3 large cucumbers
2 cups green tomatoes
1 pint celery, chopped
1 sweet red pepper, chopped and seeded
1 sweet green pepper, chopped and seeded
1 medium cauliflower, cut into florets
1/2 cup flour
1 cup granulated sugar
2 1/2 tablespoons dry mustard
1 1/2 teaspoons turmeric
1 quart cider vinegar
1 1/2 teaspoons celery seeds

Steps:

Make a brine by mixing 1/2 cup salt and 2 quarts soft water in a large bowl.
In the water, soak the onions, pickling cucumbers, large cucumbers and green tomatoes overnight.
The next day, drain the vegetables.
Cut the large cucumbers and green tomatoes into thick slices.
Cook the onions and cauliflower in boiling water until they are barely tender.
Drain and add to bowl.
Add celery and sweet peppers to bowl.
Now prepare the sauce by mixing the sauce ingredients in a large pot.
Cook, stirring until smooth and thickened.
When the sauce is boiling, stir in the vegetables.
Just heat through-- do not cook the vegetables.
Spoon immediately into freshly scrubbed pint jars.
Make sure the vegetables are covered in hot mustard sauce and seal.

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

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.

Tips:

Choose fresh and firm cucumbers for the best results.
Use a sharp knife to thinly slice the cucumbers for even cooking.
Soak the cucumbers in salt water for at least 30 minutes to help draw out the excess moisture.
Use a variety of mustard seeds for a more complex flavor. Yellow and brown mustard seeds are common choices.
Adjust the amount of sugar and vinegar to suit your taste preferences.
Store the mustard pickle in a cool, dark place for at least 2 weeks before eating to allow the flavors to develop.

Conclusion:

Old-fashioned mustard pickle is a delicious and versatile condiment that can be enjoyed with a variety of dishes. It's a great way to use up fresh cucumbers and add some homemade flavor to your meals. With a little planning and preparation, you can easily make your own mustard pickle at home. So next time you're looking for a tasty and tangy condiment, give this recipe a try.