Cucumber Onion Mustard Pickles
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
8 pints
ingredients
- 2721.55 g cucumbers
- 453.59 g onion
- 118.29 ml picking salt
- 295.73 ml brown sugar
- 29.58 ml cornstarch
- 4.92 ml turmeric
- 4.92 ml ground ginger
- 4.92 ml crushed red pepper flakes
- 709.77 ml cider vinegar
- 236.59 ml water
- 59.14 ml Dijon mustard
directions
- Thinly slice the cucumbers. Peel and thinly slice the onions.
- In a large bowl, combine the cucumbers and onions. Sprinkle with the salt and let stand for 3 hours; drain.
- 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.
- 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.
- Process in a boiling water bath canner for 15 minutes.
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RECIPE SUBMITTED BY
southern chef in lo
white springs, FL
I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.