Cucumber Onion Mustard Pickles

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.

• Ready In: 1 hr 20 mins
• Yields: 8 pints

Ingredients

• 6  lbs cucumbers
• 1  lb onion
• 1⁄2 cup  picking salt
• 1 1⁄4 cups brown sugar
• 2  tablespoons cornstarch
• 1  teaspoon turmeric
• 1  teaspoon ground ginger
• 1  teaspoon crushed red pepper flakes
• 3  cups cider vinegar
• 1  cup water
• 1⁄4 cup Dijon mustard

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.