Mustard Seed Pickle Recipe

 

This Mustard Seed Pickle Recipe has been in our family for several generations now. Some people call this recipe Bread and Butter Pickles, but my family has always called them Mustard Seed Pickles. They are a little on the sweet side and delicious with sandwiches or as a compliment to most any kind of meat. On the day we made these pickles we were preparing for a Pickle Canning Class that we had been asked to present for one of the church groups in our community. My daughter and husband were great helpers on pickle making day!

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How To Make The Mustard Seed Pickle Recipe

We start With Washing Our Cucumbers.

When the cucumbers have been washed, slice them. Layer the sliced cucumbers into a colander and sprinkle each layer with a little bit of salt.

The salt will help pull the excess water from the cucumbers. Make sure you set your colander on top of a plate or bowl as the cucumbers will weep and the water needs a place to go.

After the weeping process, the cucumbers can be cooked with the pickle brine for a few minutes. Then packed into hot sterilized jars and sealed. 

I was very grateful to have my daughter Robbin from Genevieve Farm and my husband Leonard help me on pickling day. We made 36 pints of pickles and folks that's a lot of pickles!

Recipe

Yield: 8 Pints

Author: Miz Helen's Kitchen

Mustard Seed Pickles

Mustard Seed Pickle is a little sweet with just a hint of spice. It is delicious served with sandwiches and is a compliment to any picnic or potluck table.

Ingredients

• 14 cups cucumbers, sliced
• 4 medium size onions, sliced, thin
• 4 tablespoons salt
• Vinegar Mix
• 5 cups vinegar
• 2 tablespoons celery seed
• 2 teaspoons ground ginger
• 4 cups sugar
• 1 teaspoon turmeric
• 2 teaspoons mustard seed

Instructions

1. Slice the cucumbers and layer them into a colander. Lightly sprinkle salt on every layer. Be sure to set the colander over a bowl or plate so the liquid from the cucumbers can drain. Let the cucumbers set aside for about 1 hour.
2. In a very large stock pot, pour in the vinegar, celery seed, ground ginger, sugar, turmeric and mustard seed, stir well.
3. Make sure the cucumbers are drained well. (Some people like to roll them in a heavy towel, and some people like to use cheesecloth to squeeze the extra moisture out, I don’t do that because it tends to break down the meat of the pickle.)
4. Bring the vinegar mix to a slow boil, then add the cucumbers and onions, stirring very well. Bring the pickle mixture to a boil, reduce the heat and simmer for 10 minutes.
5. Remove from heat and pack into hot sterilized jars.
6. Process in a hot water bath for 10 minutes.
7. After the jars have cooled somewhat, then carefully remove from the water bath to a holding place. Leave the pickles in the holding place for at least 24 hours to allow the pickles to set.
8. Remember to listen for the pop of the lid, to make sure you have a good seal on the jar.
9. Happy Canning!
10. “If you have the faith of a grain of Mustard Seed”
11. Matthew 17:20

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After the jars have been filled and sealed, then we place them in the hot water bath for a few minutes and when the time is complete, then we move them to a holding place for 24 hours. During the holding and cooling time you can listen for the little pop's of the lids, that will let you know that the seal is complete.

Mustard Seed Pickles are delicious and a family favorite here at the cottage!

From Cucumber Vine to The Pickle Jar, 

truly a delicious art that

 I am so happy to share with you!

Thanks so much for stopping by the cottage today and spending some time in the kitchen with us. I always love being able to pass along vintage recipes to folks who want to preserve not only the food but also the art of preserving it. May God bless you as we continue to share with others on our journey.

Peace and Joy

Miz Helen

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