Grandma’s Homemade Mustard Pickles are a cherished family recipe, combining sliced cucumbers, green tomatoes, onions, cauliflower, and green peppers in a zesty mustard sauce. The perfect balance of tangy and sweet flavors makes these pickles a delightful and nostalgic treat enjoyed for generations.
This old-fashioned pickle recipe is different from most other pickles. Fresh cucumbers and onions are pickled in a mustard sauce infused with turmeric and celery seed.
This particular mustard pickle recipe is a New England favorite! It originated in Maine and was handed down to me by my husband’s Grandmother (bless her soul), who has since passed. The sauce is tangy and thick, and this recipe is perfect for the end of the garden bounty.
It was grammy Opal’s way of using up every last bit of the delicious garden bounty she worked so hard to grow all spring and summer long.
To be honest, I always looked forward to the phone call asking for my help getting the vegetables ready because I craved the thick mustard sauce pickles with their piquant sweetness.
How to Make Homemade Mustard Pickles
First, gather all of your ingredients, and anyone at all that you can con into helping you wash and chop up all the veggies.
Put all the chopped veggies in a very large pot with enough COLD water to Cover. Sprinkle them with canning salt and let the whole pot sit overnight, covered. (Do not refrigerate).
In case you’re wondering what’s the difference between canning salt and table salt, canning salt is pure, lacking preservatives. Table salt contains additives such as potassium iodide or sodium iodate, etc. Using table salt can cause the jars of pickles to become cloudy or dark.
The next morning, drain and rinse the veggies very well. Combine the ingredients for the sauce in a heavy large stockpot.
Bring the mustard sauce to just under the boiling point. At this point, it will be quite thick, then add veggies.
Ladle into canning jars, and be sure to leave the proper amount of headspace! Process in a water bath canner for fifteen minutes.
Here are a few of the finished jars, not that they last very long. These have been my husband’s favorite since he was a child. Our own sons adore them as well.
If you’d rather have old-fashioned mustard pickle spears, just use cucumbers in place of the cauliflower. Of course, you’ll need to brine them overnight as well.
Homemade End of the Garden Mustard Pickles Recipe
You’ll Need:
3 Quarts of Sliced Cucumbers
2 Quarts of Quartered Green Tomatoes
2 Quarts Button Onions
1 Large Head or 2 small heads of Cauliflower (cut up)
2 Large Green Peppers
8 Tablespoons of Canning Salt
Mustard Sauce Ingredients
1 Gal. Vinegar
2 tsp Celery Seed
2 Tbs. Turmeric
1 1/2 c. prepared Mustard
6 c. sugar
2 c. flour
Put all of the prepared vegetables in a very large stockpot with enough COLD water to Cover. Sprinkle with 8 T. canning salt and let sit overnight.
Drain and Rinse Well.
Prepare the mustard sauce in a stockpot. Combine the flour, sugar, turmeric, and celery seed, mixing well. Add the prepared mustard (this is bottled mustard, not mustard powder) and vinegar.
Mix all ingredients together, and whisk until smooth over medium/high heat. The sauce will become quite thick; bring to the boiling point, add veggies and scald.
Ladle the mustard pickles into Hot prepared jars, leaving 1/2 inch of headspace. Process for 15 minutes in a boiling water bath.
End of the Garden Mustard Pickles – Print Recipe
Homemade End of the Garden Mustard Pickles Recipe
Equipment
- Mason Jars and Lids
- Large Stock Pot
Ingredients
- 3 Quarts Cucumbers (thinly sliced)
- 2 Quarts Green Tomatoes (quartered)
- 2 Quarts Button Onions
- 1 Large Cauliflower (or 2 small heads, cut up)
- 2 Large Green Peppers (cut into thin strips)
- 8 Tablespoons Canning Salt
- 1 Gallon Vinegar
- 2 teaspoon Celery Seed
- 2 Tablespoon Turmeric
- 1 ½ cups prepared Mustard
- 6 cups sugar
- 2 cups flour
Instructions
- Put all of the prepared vegetables in a very large stockpot with enough COLD water to cover. Sprinkle with canning salt and let sit overnight.3 Quarts Cucumbers2 Quarts Green Tomatoes2 Quarts Button Onions1 Large Cauliflower2 Large Green Peppers8 Tablespoons Canning Salt
- Drain, Rinse well with cold water, then drain again.
- Prepare the mustard sauce in a stockpot. Combine the flour, sugar, turmeric and celery seed whisking well to ensure there are no clumps.2 Tablespoon Turmeric6 cups sugar2 cups flour2 teaspoon Celery Seed
- Add the prepared mustard (this is bottled mustard, not mustard powder) and vinegar.1 ½ cups prepared Mustard1 Gallon Vinegar
- Mix all ingredients together, and whisk until smooth, over medium/high heat. The sauce will become quite thick, bring to the boiling point, add veggies, scald.
- Ladle the mustard pickles into Hot prepared jars, leaving 1/2 inch of headspace. Process 15 minutes in a boiling water bath.
- Remove from boiling water bath and place on a clean soft cloth, drape jars with a clean soft dish towel and allow the jars to set undisturbed until completely cool.
Equipment
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
Nutrition
Mustard Pickles FAQ
Homemade Mustard Pickles are a traditional condiment made from cucumbers, green tomatoes, onions, cauliflower, green peppers, and a tangy mustard sauce.
To make Homemade Mustard Pickles, slice cucumbers and green tomatoes, quarter onions, and cut up cauliflower and green peppers.
Prepare a mustard sauce with vinegar, celery seed, turmeric, mustard, sugar, and flour. Combine vegetables and sauce, then process in jars following canning guidelines.
When properly canned and stored in a cool, dark place, Homemade Mustard Pickles can last up to one year.
Yes, you can adjust the sweetness of the pickles by varying the amount of sugar used in the mustard sauce.
Yes, you can experiment with other vegetables like carrots, green beans, or bell peppers, but be sure to adjust cooking times accordingly.
It is not recommended to reduce the vinegar amount, as it is essential for the pickling process and preservation.
Yes, Homemade Mustard Pickles contain flour, which may contain gluten. Consider gluten-free flour alternatives for those with gluten sensitivities.
Once opened, store Homemade Mustard Pickles in the refrigerator to maintain their quality and freshness.
Yes, you can use apple cider vinegar for a slightly different flavor profile in your Homemade Mustard Pickles.
Yes, adding spices like dill can enhance the flavor of your pickles, but ensure the overall balance of flavors is maintained.
Canning is essential for long-term preservation. However, you can make quick refrigerator pickles without canning for short-term use.
It is not recommended to reuse the brine as it may have lost its preservative properties during the initial pickling process.
While reducing sugar is possible, it may affect the overall taste and preservation. Follow the recipe for best results.
Freshly cut vegetables are recommended for better texture and taste. Pre-cut vegetables may not hold up as well during pickling.
For long-term storage, use glass jars designed for canning to ensure the pickles stay fresh and safe to eat.
Freezing is not recommended for this type of pickle, as it can negatively impact the texture and taste.
While possible, brown sugar will alter the flavor and color of the pickles compared to using white sugar.
