Ingrédients pour Mother Mayne's Mustard Pickle
- Pickling Cucumbers
- Onion
- Pickling Salt
- Green Bell Pepper
- Red Bell Pepper
- 1 cup chopped celery
- White Vinegar
- White Sugar
- All Purpose Flour
- 2 tablespoons mustard powder
- 1 teaspoon turmeric
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mother Mayne's Mustard Pickle? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Mother Mayne's Mustard Pickle
- Finely chop 4 cups cucumbers and 2 cups onions.
- Place the chopped cucumbers and onions in a large glass or ceramic bowl. Sprinkle generously with 2 tablespoons of salt.
- Cover the bowl and let the mixture stand overnight in the refrigerator to draw out excess moisture.
- Drain the cucumber and onion mixture thoroughly. Transfer to a large, heavy-bottomed pot with a tight-fitting lid.
- Add 2 cups chopped bell peppers (any color), 1 cup chopped celery, 2 cups white vinegar, and 1 cup sugar to the pot.
- Stir well to combine all the ingredients, ensuring the sugar and salt are dissolved.
- Cover the pot securely and bring the mixture to a rolling boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer gently for 10 minutes.
- In a separate small bowl, whisk together 1/4 cup all-purpose flour, 2 tablespoons mustard powder, and 1 teaspoon turmeric until smooth. Gradually whisk in 1/2 cup of the hot pickling liquid to create a smooth slurry, preventing lumps.
- Pour the flour mixture into the pot with the vegetables. Stir continuously until the mixture thickens, about 1-2 minutes.
- Ladle the hot pickle mixture into sterilized 2-cup jars, leaving 1/2-inch headspace at the top of each jar.
- Remove any air bubbles by gently tapping the jars on the counter. Wipe the jar rims clean with a damp cloth.
- Securely seal the jars with lids and rings.
- Process the jars in a boiling water bath for 15 minutes. Ensure the jars are completely submerged in boiling water during processing.
- Carefully remove the jars from the boiling water bath and let them cool completely at room temperature. You should hear a ‘pop’ sound as the jars seal.
- Once completely cool, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it's sealed properly. Store sealed jars in a cool, dark, and dry place for up to one year. Refrigerate after opening.
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
530g
Fat
0g
Carbs
50g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Canning Condiments Etc Vegetables 1 Day Or More Holiday Event Kosher Low Fat Vegan Vegetarian Stove Top Dietary Gifts Thanksgiving Low Cholesterol Low Saturated Fat Healthy 2 Low In Something Onions Peppers Equipment Number Of Servings Technique Water Bath
