Mustard Cucumber Pickles
"This is a great tasting mustard pickle recipe for those cucumbers that get away on you! Large is good, seedy and bitter no! Recipe from a friend's family collection. A family favorite and one that is especially good with homemade sausage, or any sausage for that matter! Great with smokies. NOTE For those new to canning or as a general refresher please read one of the many excellent canning cookbooks or go on line to become familiar with the canning procedures. While I have never processed these - I see new guidelines as to processing - do check for the recommends in your area. Do remember there are no short cuts when it comes to cleanliness - I have always assured the utensils as well as the jars are sterilized - clean the sinks and work area and have good supply of clean dish cloths on hand. Never use non - reactive containers ( use stainless steel unchipped enamel/ porcelain - be sure all your bowls and containers are food grade)"
- Ready In:
- 12hrs 20mins
- Ingredients:
- 11
- Yields:
-
6 2 cup jars
- Serves:
- 24
ingredients
- 7 large cucumbers
- 4 large onions
- 1⁄4 cup pickling salt
-
Dressing
- 2 1⁄2 cups vinegar
- 2 cups sugar
- 1 3⁄4 cups water
- 2 tablespoons dry mustard
- 3⁄4 tablespoon turmeric
- 1 teaspoon ginger
- 1⁄2 cup flour
- 1⁄8 teaspoon red pepper
directions
- Peel and thinly slice cucumbers and onions.
- Sprinkle with salt and let stand overnight.
- In morning drain well and make dressing.
- Dressing:Heat vinegar.
- Blend dry ingredients with the water, using a whisk to get it nice and smooth.
- Add thickening to heated vinegar and whisk together.
- Add the sliced cucumbers and onions, simmer together until heated through.
- Put into sterilized jars and seal. Check guidelines as to processing.
- Note: have found this sauce is good for three quarts of cucumbers and onions after they have been drained.
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RECIPE SUBMITTED BY
<p>I live in Saskatchewan where hospitality and food go hand in hand. Community suppers, Beef Pit Barbecues, Church suppers, potlucks, tea and bake sales, booths at the curling and hockey rinks in winter, the ball games in summer. What is truly the spirit of Saskatchewan is that these events are for most part the efforts of community volunteers sharing their time as well as their best make and takes. Small communities along with the larger centres across the province are well known for their turkey suppers, cabbage rolls, perogies and overflowing dessert tables. Homemade of course! <br /> <br />I love preparing meals for my family and friends and in the sharing of good recipes be they mine or that of another. My posted recipes are recipes that are family favorites. My reviews here on Zaar allow that I have been most fortunate in the choosing of the recipes I have made. Without doubt we all love those over the top desserts and dishes to serve on special occasions and for those fives are a given. For me equally important are the recipes used in the daily meal preparation. Recipes enjoyed by my family be it a simple soup, salad or casserole are right up there with the 'over the tops' and share equal billing. Yes five star ratings ... if my family enjoyed, I would serve to invited guests, take to a pot luck, coffee hour or bake sale. <br /></p>
<p>Aside from cooking and baking I admit that my interest in gardening exceeds that of the norm. I collect cookbooks, my favorites being the community and church cookbooks that have everyone sharing their favorite recipes. Enjoy yard sales on occasion but tend to keep my hands in my pockets, cannot completely resist when it comes to the glassware, baskets and of course cookbooks. I take great pleasure in reading with non fiction being my first choice when it comes to the choosing.</p>
