Mustard Pickles Recipe

Mustard Pickles Recipe

Rick Browne and local cookbook author Ester Clowater-Sarchfield cook mustard pickles

Total time: 45 minutes


  • 2 quarts chopped cucumbers (peeled and seeds removed)
  • 1 quart chopped onions
  • 2 green peppers, coarsely chopped
  • 1 quart cauliflower, in small flowerettes
  • 1 red pepper, coarsely chopped
  • 4 cups vinegar
  • 4 cups white sugar
  • 2 tablespoons salt
  • ¾ cup flour
  • Dry mustard
  • Tumeric
  • Celery seed


1. In a large pot heat vinegar, 3 ½ cups white sugar, spices, salt and flour for 15-20 minutes.

2. Add the chopped peppers, onions and cauliflower to the pot.

3. Peel the cucumbers, cut in half lengthwise, then using a spoon, hollow out the center of the cucumbers like you're making a canoe to remove the seeds. Then cut in half lengthwise again and chop into 1-inch pieces, and add to the pot. Stir. Cook just until it breaks a boil.

4. Remove and pour into warmed jars, seal and label.

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