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Mother Mayne's Mustard Pickle Recipe

A vibrant and tangy mustard pickle recipe passed down through generations! This recipe, unearthed from a beloved cookbook, delivers a delightful crunch and a spicy kick that's perfect for adding zest to any meal. Perfect for canning and enjoying throughout the year, these pickles are a must-try for both experienced and novice canners. Get ready to savor the delicious homemade goodness!

Prep Time 30 mins
Cook Time 1470 mins
Calories 622 kcal
Protein 7g
Rating 5.0 (1 Reviews)
Mother Mayne's Mustard Pickle 30

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mother Mayne's Mustard Pickle

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How to Make Mother Mayne's Mustard Pickle

  1. Finely chop 4 cups cucumbers and 2 cups onions.
  2. Place the chopped cucumbers and onions in a large glass or ceramic bowl. Sprinkle generously with 2 tablespoons of salt.
  3. Cover the bowl and let the mixture stand overnight in the refrigerator to draw out excess moisture.
  4. Drain the cucumber and onion mixture thoroughly. Transfer to a large, heavy-bottomed pot with a tight-fitting lid.
  5. Add 2 cups chopped bell peppers (any color), 1 cup chopped celery, 2 cups white vinegar, and 1 cup sugar to the pot.
  6. Stir well to combine all the ingredients, ensuring the sugar and salt are dissolved.
  7. Cover the pot securely and bring the mixture to a rolling boil over medium-high heat.
  8. Once boiling, reduce the heat to low, cover, and simmer gently for 10 minutes.
  9. 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.
  10. Pour the flour mixture into the pot with the vegetables. Stir continuously until the mixture thickens, about 1-2 minutes.
  11. Ladle the hot pickle mixture into sterilized 2-cup jars, leaving 1/2-inch headspace at the top of each jar.
  12. Remove any air bubbles by gently tapping the jars on the counter. Wipe the jar rims clean with a damp cloth.
  13. Securely seal the jars with lids and rings.
  14. Process the jars in a boiling water bath for 15 minutes. Ensure the jars are completely submerged in boiling water during processing.
  15. 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.
  16. 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