Mother Mayne's Mustard Pickle Recipe

Name: Mother Mayne's Mustard Pickle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts fresh pickling cucumbers, washed and chopped in 1/2 inch chunks; 1 quart onion, peeled and chopped in 1/2 inch chunks; 2 tablespoons coarse pickling salt; 1 large green bell pepper, seeded and chopped finely; 1 large red bell pepper, seeded and chopped finely; 2 stalks celery, diced; 4 cups white vinegar; 5 cups white sugar; ¾ cup all-purpose flour; 1 tablespoon mustard powder; 1 teaspoon turmeric

Servings: persons

2 quarts fresh pickling cucumbers, washed and chopped in 1/2 inch chunks
1 quart onion, peeled and chopped in 1/2 inch chunks
2 tablespoons coarse pickling salt
1 large green bell pepper, seeded and chopped finely
1 large red bell pepper, seeded and chopped finely
2 stalks celery, diced
4 cups white vinegar
5 cups white sugar
¾ cup all-purpose flour
1 tablespoon mustard powder
1 teaspoon turmeric

1
In a large glass or crockery bowl, combine chopped cucumbers and chopped onions; sprinkle with salt.
2
Cover and let stand overnight.
3
Drain mixture well and place in a large heavy pot with a lid; add bell peppers, celery, vinegar and sugar.
4
Stir and cover pot with lid.
5
Bring covered pot to a boil; reduce heat once boiling and simmer for 10 minutes.
6
Meanwhile, stir flour, mustard powder and turmeric together with a fork, then pour in a small amount of the hot liquid and stir to prevent any lumps.
7
Place this into the hot vegetable mixture in the pot and stir; bring up to a boil.
8
Cook for one or two minutes, until thickened.
9
Ladle into sterilized two-cup jars, leaving 1/2-inch headspace; seal.
10
Process in boiling water bath for 15 minutes.
11
Let cool at room temperature before storing in the fridge, or in a cool dark place for up to one year.

1140

kcal

Calories

277

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 quarts fresh pickling cucumbers, washed and chopped in 1/2 inch chunks, 1 quart onion, peeled and chopped in 1/2 inch chunks, 2 tablespoons coarse pickling salt, 1 large green bell pepper, seeded and chopped finely, and more.

Yes, Mother Mayne's Mustard Pickle falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mother Mayne's Mustard Pickle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions