Cucumber Onion Mustard Pickles |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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:
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.
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