Total Time
1hr 20mins
Prep 1 hr
Cook 20 mins

These mustard pickles add a gorgeous yellow glow to your pickle shelf. The flavor is pungent and sensational. Try them with ham or any of your picnic favorites.

Ingredients Nutrition

Directions

  1. Thinly slice the cucumbers. Peel and thinly slice the onions.
  2. In a large bowl, combine the cucumbers and onions. Sprinkle with the salt and let stand for 3 hours; drain.
  3. In a large saucepan, combine the sugar, cornstarch, turmeric, ginger¸ and the red pepper. Stir in the vinegar, the water and mustard. Cover and bring to a boil. Add the cucumbers and the onions.
  4. Pack into clean, hot pint jars leaving 1/2 inch of headroom. Rub a rubber spatula around the inside of the jars to release the air bubbles and wipe the rims of the jars with a clean rag. Place the lids and the screw bands on.
  5. Process in a boiling water bath canner for 15 minutes.
Most Helpful

No need for the cornstarch

5 5

Love this reciepe, easy to make and tastes really good. I did bring the cucumbers back up to boiling before putting them in the jars.

5 5

Just the right amount of hot peppers. I tasted it right from the pot and I liked the sauce and pickles right away.