This is how we make MUSTARD PICKLES ~ So Simple! ~ So Good!

Here is a Fail Proof Recipe for Mustard Pickles that my Mom shared with me!

Mustard Pickles Recipe
7-10 Cuc's Remove the seeds, peel & cube
6 Onions
1 Red Pepper
1 Cauliflower

Soak in 1/2 Cup of Coarse Salt Overnight
Rinse in the morning

Sauce
3 Cups White Vinegar
1 1/2 Cups Bottled or Well Water
3 1/2 Cups White Sugar
1 tsp Ginger
1/2 Cup Flour
1 tsp Turmeric

Mix the sauce ingredients until the sauce is smooth then add the veg. Slowly warm it to a gentle simmer and stir it lots to make sure it doesn't burn. Warm it until the sauce thickens...about 30-45 mins...then bottle it in hot sterilized jars. Congratulations! You are a Mustard Pickle Superstar now!

[BronsonWally]

I'am surprised there is no mustard powder, but looks good

[marjoriepark]

Where’s the mustard? Think you forgot it…. The turmeric helps with the color but you still need mustard. Otherwise you are doing a basic pickled veggie. I am going to follow your method and recipe but add 2 Tablespoons of mustard powder and 1 Tablespoon of mustard seed. Will report back on how my husband likes it as he yearns for his grandmother MUSTARD pickle. Thanks for you simple clear instruction.👍Marjorie

[arlenemacisaac]

I just got watched video saying flour is no longer recommended for safe canning. She recommended clear gel

[johnnerding]

Dont bother, missed out the most important ingredient.

[janina]

You lost me when you poured the salted vegetables into the sink to rinse….I would never do that….i don’t care how much you wash, sterilise the sink….its a No No 👎