• like this.
Upgrade Today
Recipe Posted

Cooking Mustard Pickles with Rick Browne and Esther Clowater-Sarchfield (Video) (Recipe)

Esther’s Mustard Pickles


  • 2 quarts chopped cucumbers (peeled and seeds removed)
  • 1 quart chopped onions, coarsely chopped
  • 2 green, coarsely chopped
  • 1 quart cauliflower, in small flowerettes
  • 1 red pepper, coarsely chopped
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.

In a large pot heat:

  • 1 quart vinegar (4 cups)
  • 3 1/2 cups white sugar
  • 2 tablespoons salt

In a medium bowl mix with a little vinegar from above mixture:

  • 1 tablespoon tumeric
  • 2 tablespoons dry mustard
  • 3/4 cup flour
  • 1 teaspoon celery seed
  • 1/2 cup white sugar

Then slowly add this to pot of vinegar, sugar and salt to make sauce.

Add the chopped veggies to the sauce and cook only until it breaks a boil.

Remove and Pour into warmed jars, seal and label.

Tried this recipe? Share your comments below using Facebook!

Share This Story



Explore the United States Explore the United States Explore the United States. Find information about and activities within your state.
Get Started