Old-Fashioned Mustard Pickles Recipe

I'm back this week with an interesting recipe that may seem a bit odd to some of the younger folks, but older generations may remember this beloved condiment, which has for some reason all but disappeared from most pantries these days.

It's a tangy, spicy, and delicious pickle that's perfect for summer potato salads, pasta salads, burgers, and sausages. Just in time for both barbecue season and pickling season, here's an old-fashioned mustard pickle recipe that's perfect for using up a bounty of cucumbers (or zucchini!), as well as topping all your summer BBQ favorites!

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There’s something incredibly comforting about reviving the flavors of generations past, especially when it comes to time-tested recipes that have stood the test of time. This mustard pickle recipe, passed down from Great-Grandmothers of past decades, is a shining example of traditional home canning at its best. With its tangy-sweet flavor, vibrant color, and satisfying crunch, these pickles are a staple that once graced nearly every farmhouse pantry shelf.

Whether you’re looking to preserve the harvest or add a nostalgic twist to your meals, this old-fashioned recipe brings both history and heart to the table. Let’s review how you can make your own batch of mustard pickles, just like Grandma used to—no store-bought version comes close (if you can even find them at the store)!

It's delicious on sandwiches, hot dogs, hamburgers and in all kinds of summer potluck salads. It's a must-make when the summer bounty is on!

This recipe makes 4 pints of pickles. Adjust amounts but keep ratios the same for a larger batch.

Old-Fashioned Mustard Pickles Recipe:

Ingredients:

• 6 cups washed and diced pickling cucumbers (or zucchini)
• 2 cups diced onion
• 1 cup canning/pickling salt (kosher salt works too)
• 8 cups water - or enough to cover the cucumbers and onions for the salt water soak
• 4 cups vinegar (you can use apple cider or white vinegar but make sure it’s 5% acidity)
• 4 Tablespoons sugar (You can increase to 1 cup sugar if you prefer a sweeter flavor)
• 2 Tablespoons ClearJel® (optional, but produces a thicker relish)
• 6 Tablespoons dry ground mustard
• 2 Tablespoons ground turmeric
• 2 teaspoons celery salt (you can use regular salt, but the celery salt adds to the flavor)
• ½ cup water

Instructions:

1. Place cucumbers and onions in a large stainless steel or glass bowl.
2. Mix 1 cup of pickling/canning salt with 8 cups of cold water (double this as needed if doing a larger batch of pickles). Pour over top of cucumbers and onions, add more cold water if necessary to cover the tops of the cucumbers. Use a clean plate and place on top of the cucumbers to keep them under the surface of the ice salt water.
3. Fill a pint sized Mason jar with water (use a lid) and set it on top of the plate to act as a weight. Let soak for 1 to 2 hours on the counter or put the bowl in the fridge overnight or for 12 hours.
4. After soaking cucumbers and onions, pour out salt water and rinse thoroughly with cold water and allow cucumbers to drain.
5. Prepare water bath canner and begin warming the water.
6. In a large stainless steel pot, combine sugar, dry mustard and turmeric, celery salt, and ClearJel® (if using), then pour in a ½ cup of water, whisking until combined and smooth. Pour in vinegar and bring to a full boil while stirring.
7. Once it’s reached a full boil, lower heat to a simmer and stir until it thickens up, then add the cucumbers and the onions and bring to a boil. When it reaches a boil with the vegetables added, keep at a low boil and cook for 5 minutes, stir as needed.
8. In pint Mason jars just washed in hot soapy water and rinsed, pack the relish/pickle mixture to a ½ inch headspace. Remove air bubbles and add more product if needed to keep the ½ inch headspace. Clean the rim, put on lid and bands, and screw down to finger tip tight. Place filled jar into your water bath canner. Make sure at least 1 inch of water covers the top of the jars.
9. Bring water to a full boil, once water is boiling, process pints for 10 minutes.
10. Turn off heat, remove lid, and let jars sit in canner for 5 minutes. Then remove from canner and let cool and seal on a folded towel for 24 hours.
11. Remove rings, check seals and wipe jar lips with a clean, damp cloth to remove any residue. Store in a cool, dry, dark place for up to 2 years. For jars that didn't seal, store in the refrigerator and consume within 1-2 months.

You can use these zesty pickles in many ways. Add a few spoonfuls to some mayonnaise and mix with diced, cooked potatoes and eggs for a quick, easy, and delicious potato salad. Or add to pasta salad or egg salad - no dicing of  pickles and onions required! It's also a perfect topping for hamburgers, hot dogs, brats, or sandwiches.

Check out the link below for a video walk through of this recipe.

Enjoy!
Rose.


Recipe Source: MelissaKNorris.com.