The Best Sweet Mustard Pickles Recipes

Steps:

• In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• Place the sliced cucumbers and onions into a large bowl and sprinkle the salt over the top. Fill the bowl with enough water to cover the cucumbers. Let stand for 8 to 10 hours.
• Drain and rinse the cucumbers and onion with fresh water. Sterilize 4 (1 quart) jars and lids.
• In a 6 quart pot, stir together the sugar and flour. Whisk in the vinegar, turmeric, mustard powder and celery seed to make a smooth paste. Add the cucumbers and onions and fill with enough water to cover. Stir, and bring to a boil. Cook until thickened, about 10 minutes, stirring frequently.
• Pour into hot sterilized jars filling to within 1/2 inch of the top. Seal with lids and rings. Process for 10 minutes in a simmering water bath. Refrigerate any jars that fail to seal properly.

Steps:

• Trim the core off of cauliflower; cut into bite-size florets to make 8 cups.
• Place in a large stockpot, along with cucumbers, onions, red and green peppers.
• Sprinkle with 1/2 cup pickling salt; cover with cold water.
• Set aside in cool spot (do not refrigerate) for 12 hours.
• Return the pot to element; bring veggie mixture just to a boil, over med-high heat; drain in large colander, discarding brine.
• Set the veggies aside.
• Rinse the pot.
• Add 4 cups of vinegar; bring to boil over medium heat.
• Meanwhile, in a large bowl, whisk together, sugar, flour, mustard and tumeric powder; whisk in 1 cup water, and remaining vinegar to make a smooth paste.
• Whisk into hot vinegar, and bring to a boil; reduce heat, and simmer, stirring constantly until smooth and thickened (amout 3 minutes).
• Add the veggies, stir to coat.
• Bring to a boil, stirring gently.
• Ladle into 2-cup hot canning jars, leaving 1/2-inch head space.
• Cover with warm discs; screw on bands fingertip tight.
• Process in boiling water canner for 10 minutes.
• Remove, and let cool on rack.