It’s canning season!! These past couple days we have been busy canning dill pickles and now I’m making one of my favorites — chunky mustard pickles.
My mom has been making these for years. If you love mustard, you’ll love these delicious pickles! These pickles go great with burgers and barbecue but also goes with virtually any meal! You can add spicy peppers like jalapeño or habanero if you’d like a spicy mustard pickle — I don’t usually add spicy peppers, but it would go really great with the mustard!
Let’s get started!
First, chop and dice all the veggies. We are using onion, cucumber and red bell pepper. We are growing some chili peppers that turned red, so we chopped a couple of those too!
These homegrown chili peppers are so cute…and spicy too! They burned my eyes (much like an onion does) as my daughter diced them up. We used 2 but left the seeds out. You could easily add jalapeño or other hot peppers if you wanted a spicy mustard pickle.
Combine cucumber and onion. Sprinkle with salt and let stand 1 hour.
Drain the cucumber and onion. Let drain for a few minutes to get as much of the liquid out as possible.
Combine sugar, flour, mustard, ginger, turmeric. Stir. Gradually add water and vinegar. Stir.
Bring to a boil, stirring constantly. Cook until thickened, about 5 minutes.
Add red pepper, cucumber and onion.
Stir well.
Bring to a boil, stirring constantly.
Ladle into hot prepared jars. I am using 500ml jars.
Wipe rims.
Place on seals. Tighten rims to just finger tight.
Place in canning pot. Put lid on.
Process 15 minutes. Adjust for your altitude if necessary. Abide by your provincial/state laws regarding safe canning.
Remove and place on towels on cutting boards. The jars will be very hot, so be careful!
Let cool completely. Seals will snap when sealed. Store in a cool dry place for up to one year.
Mom’s Chunky Mustard Pickles
12 cups prepared cucumbers
6 cups chopped onion
1/4 cup pickling salt
3 cups granulated sugar
1/2 cup all purpose flour
1/4 cup dry mustard
1 tbsp ground ginger
1 tsp ground turmeric
1/2 cup water
2 cups white vinegar
1 large sweet red pepper, finely chopped
Peel, seed and chop cucumbers. Chop onion. Combine cucumber and onion together. Sprinkle with pickling salt. Stir. Let sit one hour. Drain.
In a large pot, combine flour, mustard, ginger, turmeric together. Gradually add water and stir. Add vinegar. Bring to a boil, stirring constantly. Cook until thickened, about 5 minutes.
Add cucumber, onion and red pepper to mixture in pot. Stir well. Bring to a boil.
Ladle hot mixture into prepared, 500ml, hot jars to within 1/2 inch of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Place seal and ring onto jar, tightening until just finger tight.
Place jars in canning pot and process 15 minutes. Adjust according to your altitude if necessary.
Yields 7 – 500ml jars.
enjoy from Our City Homestead to yours