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Ingredients
| cucumbers: 7 |
| onions: 4 |
| pickling salt: 1/4 cup |
| distilled vinegar: 2 1/2 cups |
| granulated sugar: 2 cups |
| water: 1 3/4 cups |
| ground mustard: 2 Tbl |
| ground turmeric: 3/4 Tbl |
| ginger (minced): 1 tsp |
| all-purpose flour (unsifted): 1/2 cup |
| red bell pepper (chopped): 1/8 tsp |
Mustard Cucumber Pickles
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
720 min -
Servings
6 serving(s)
Tags
- Peel and thinly slice cucumbers and onions.
- Sprinkle with salt and let stand overnight.
- In morning drain well and make dressing.
- Dressing:Heat vinegar.
- Blend dry ingredients with the water, using a whisk to get it nice and smooth.
- Add thickening to heated vinegar and whisk together.
- Add the sliced cucumbers and onions, simmer together until heated through.
- Put into sterilized jars and seal. Check guidelines as to processing.
- Note: have found this sauce is good for three quarts of cucumbers and onions after they have been drained.