Mustard Pickles

Recipe View 8 hrs 30 mins In a large, non-reactive bowl, combine the sliced cucumbers and onions. Sprinkle evenly with pickling salt. Add enough cold water to completely submerge the vegetables. Cover and let stand at room temperature for 8-10 hours. (Prep time: 5 minutes; Soak time: 8-10 hours)

Recipe View 5 mins Drain the cucumber and onion mixture in a colander. Rinse thoroughly under cold, running water to remove excess salt. Drain well. (Prep time: 5 minutes)

Recipe View 15 mins Prepare your canning equipment: Inspect four 1-quart canning jars for any chips or cracks; discard any damaged jars. Ensure canning rings are free of rust. Sterilize the jars by immersing them in simmering water until ready to use. Wash new, unused lids and rings in warm, soapy water. (Prep time: 15 minutes)

Recipe View 10 mins In a large, heavy-bottomed 6-quart pot, whisk together the sugar and flour until well combined. Gradually whisk in the vinegar, turmeric, mustard powder, and celery seed until a smooth paste forms. Add the drained cucumbers and onions to the pot. Add enough water to cover the vegetables. Stir gently to combine. (Prep time: 10 minutes)

Recipe View 10 mins Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking. Once boiling, reduce heat to medium and continue to cook, stirring constantly, until the sauce has thickened to your liking (about 10 minutes). It should coat the back of a spoon. (Cook time: 10 minutes)

Recipe View 10 mins Carefully transfer the hot cucumber and onion mixture, along with the thickened pickling liquid, into the hot, sterilized canning jars, leaving 1/2-inch headspace at the top of each jar. Use a clean knife or thin spatula to gently run around the inside of each jar, releasing any trapped air bubbles. (Prep time: 10 minutes)

Recipe View 5 mins Wipe the rims of the jars with a clean, damp paper towel to remove any residue. Center the lids on the jars and screw the rings on tightly, but not too forcefully (finger-tight). (Prep time: 5 minutes)

Recipe View 20 mins Place a canning rack in the bottom of a large stockpot. Fill the pot halfway with water and bring to a boil. Carefully lower the filled jars, using a jar lifter, into the boiling water, ensuring they are at least 2 inches apart. Add more boiling water, if necessary, to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 10 minutes. (Cook time: 20 minutes)

Recipe View 12 hrs Turn off the heat and carefully remove the jars from the stockpot using the jar lifter. Place the jars several inches apart on a towel-lined surface and let them rest undisturbed for 12-24 hours. As the jars cool, you should hear a 'pop' sound, indicating that the lids have sealed properly. (Cooling time: 12-24 hours)

Recipe View 5 hrs 36 mins After 12-24 hours, check the seals by pressing the center of each lid with your finger. If the lid does not move up or down, it is properly sealed. Remove the rings for storage and store the sealed jars in a cool, dark place for at least 2 weeks before enjoying. This allows the flavors to fully develop. (Storage time: 2+ weeks)