Ingredients for Uncle Bill's Mustard Pickles
- 3 pounds pickling cucumbers, thinly sliced
- Sweet Red Peppers
- Green Peppers
- Pickling Salt
- Cauliflower Florets
- Onion
- Celery
- White Vinegar
- Granulated Sugar
- Dry Mustard
- 1 teaspoon turmeric
- 2 cups water
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How to Make Uncle Bill's Mustard Pickles
- Combine cucumbers, onions, and salt in a large bowl. Let stand for 2 hours to draw out excess moisture.
- Rinse cucumbers and onions thoroughly under cold water and drain well.
- In a saucepan, combine vinegar, water, sugar, mustard seed, celery seed, turmeric, and salt. Bring to a boil, stirring until sugar and salt are dissolved.
- Add the drained cucumbers and onions to the boiling pickling liquid. Reduce heat to a simmer and cook for 10 minutes.
- Pack the hot pickles into sterilized jars, leaving 1/2 inch headspace.
- Remove air bubbles by gently running a non-metal utensil around the inside of the jar.
- Wipe the jar rims clean and add lids and bands. Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude).
- Remove jars from canner and allow to cool completely. You should hear a 'pop' sound as the jars seal. Check seals by pressing down on the center of the lid. If the lid doesn't flex, the jar is sealed.
- Let the pickles sit for at least 2 weeks before enjoying for optimal flavor development.
Nutrition Information (Approximate per serving)
Sodium
110 g
Sugar
441g
Fat
1g
Carbs
40g
