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.
Make and share this Chopped Cucumber Mustard Pickles recipe from Food.com.
- 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.
- In a large pot mix vinegar, water, sugar, flour, ginger, mustard, celery seed, salt and tumeric.
- Boil for 5 minutes.
- Add cucumbers and onions to liquid.
- Bring to a boil. Fill hot jars and put hot lids on and seal.
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.
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.