Mustard Pickles

An old fashioned recipe that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.

Step: 1

Place the sliced cucumbers and onions into a large bowl and sprinkle the salt over the top. Fill the bowl with enough water to cover the cucumbers. Let stand for 8 to 10 hours.

Step: 2

Drain and rinse the cucumbers and onion with fresh water. Sterilize 4 (1 quart) jars and lids.

Step: 3

In a 6 quart pot, stir together the sugar and flour. Whisk in the vinegar, turmeric, mustard powder and celery seed to make a smooth paste. Add the cucumbers and onions and fill with enough water to cover. Stir, and bring to a boil. Cook until thickened, about 10 minutes, stirring frequently.

Step: 4

Pour into hot sterilized jars filling to within 1/2 inch of the top. Seal with lids and rings. Process for 10 minutes in a simmering water bath. Refrigerate any jars that fail to seal properly.

Per Serving: 138 calories; protein 1.5g; carbohydrates 33.9g; fat 0.5g; sodium 879.9mg.

Getting stay in and make food your dinner instead of eat in the evening out is already a process in the right way if you’re focusing on eating healthier. There’s no good way to know exactly what’s happen into the food you’re eat than by making it yourself! Mastering the main dish is only half the battle , though . And once you’ve mastering your chicken, steak, or fish, that is time to turn your attention to the ever- focusing side dishes.

A side dish can easily derail your health goals, as sweetness , sodium, fat, and calories can all get rather high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .