Zutaten für Chopped Cucumber Mustard Pickles
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Zubereitung von Chopped Cucumber Mustard Pickles
- Cut 2 pounds of cucumbers and 1 medium onion into 1-inch pieces. Place in a large glass bowl and sprinkle with 2 tablespoons of salt.
- Let stand overnight (approximately 8 hours) to draw out excess moisture.
- In the morning, drain the cucumbers and onions thoroughly. Rinse lightly under cold water.
- In a large pot, combine 2 cups white vinegar, 1 cup water, 1 cup sugar, 2 tablespoons all-purpose flour, 1 tablespoon grated fresh ginger, 1/4 cup yellow mustard seeds, 1 tablespoon celery seed, 1 teaspoon salt, and 1/2 teaspoon turmeric.
- Bring the mixture to a boil over medium-high heat, stirring constantly to prevent scorching. Boil for 5 minutes, or until the mixture thickens slightly.
- Add the drained cucumbers and onions to the boiling liquid.
- Return to a boil, then reduce heat and simmer gently for 5 minutes.
- Carefully ladle the hot pickles and liquid into sterilized pint jars, leaving 1/4 inch headspace. Wipe jar rims clean, place lids and rings on jars, and seal tightly.
- Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude; consult a canning guide for specifics).
- Remove jars from canner and let cool completely. Check seals to ensure they've popped. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
136g
Fat
0g
Carbs
13g
