Mustard Pickles

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Place cucumbers and onions in a large bowl; sprinkle with salt. Add enough water to cover vegetables.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Let stand, 8 to 10 hours. Drain and rinse with water.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Inspect four 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Stir sugar and flour together in a large pot. Whisk in vinegar, turmeric, mustard powder, and celery seed until a smooth paste forms. Add cucumbers and onions; fill with enough water to cover. Stir and bring to a boil. Cook, stirring frequently, until thickened, about 10 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Transfer cucumbers, onions, and pickling liquid to the hot sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.'}

📊 Nutrition Facts

Per serving (32 servings total)