Chopped Cucumber Mustard Pickles

Total Time
Prep 35 mins
Cook 20 mins

I don't know if this was Mom's or not--I have it written on a recipe card. They are sooooo good.

Ingredients Nutrition


  1. Cut cucumber and onions in 1 inch pieces put in glass bowl and sprinkle salt on them; leave overnight. In morning strain and lightly rinse.
  2. In a large pot mix vinegar, water, sugar, flour, ginger, mustard, celery seed, salt and tumeric.
  3. Boil for 5 minutes.
  4. Add cucumbers and onions to liquid.
  5. Bring to a boil. Fill hot jars and put hot lids on and seal.
Most Helpful

Before I write a review, I would like to know a few things. Is the salt that you sprinkle on the cucumbers the pickling salt in which you cook them or just regular salt. Also, is it celery seed or celery salt? One reviewer commented that she didn't have celery seed so mustard she substituted celery salt. Your recipe isn't specific enough/at all regarding spices. I would truly love to make some mustard pickles, and I know my kids would like them, but it's nearing the end of cucumber season and I would really a recipe that was accurate.

Beth D. August 17, 2015

Ok, I never got to canning these. Why? Because I couldn't stop eating them as they are....these are so good, and so delish, I am keeping a jar of them in the fridge at all times. I love, love the addition of dry mustard to this recipe, and I love how the cukes are cut - thus making them chunkier and easier to stab with a fork when you are going after them like gangbusters. Perfect on a fork, a plate, or just eating right out of you're hand.

Andi of Longmeadow Farm December 17, 2010

These were GREAT!! I had no celery salt but used celery seed. I also used 6 large cukes and 3 large onions. These turned out beautiful.

Just Janie September 23, 2005