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Sweet Cucumber Mustard Pickle
Yield: 4 to 5 x half-litre jars (US pint)
Course
Pickles
Cuisine
American
Keyword
Cucumber, Mustard
Prep Time
40
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
4
half-litre jars (US pint)
Calories
11
kcal
Ingredients
2
kg
cucumbers
(regular field ones. 4 lbs / about 6 medium-large)
1
onion
(1 large or 2 medium)
2
tablespoons
salt
(OR non-clouding, non-bitter salt sub)
1
bell pepper
(red approx. 150 g / 1 cup after seeding, chopping.)
5
tablespoons
mustard powder
3
tablespoons
ginger
(ground dried powder)
2
teaspoons
turmeric
1
teaspoon
salt
(OR non-clouding, non-bitter salt sub)
½
teaspoon
allspice
(ground)
½
teaspoon
cayenne pepper
¼
teaspoon
cloves
(ground)
150
ml
water
( ⅔ cup / 5 oz)
600
ml
cider vinegar
(Or malt. 5% or higher. 2 ¼ cups, 20 oz)
175
g
sugar
(white. ¾ cup / 6 oz) OR 1 teaspoon liquid stevia
Metric
-
US Customary
Instructions
Wash cucumbers. Peel, slice in half length-wise. Drag the tip of a spoon down the middle of each to scrape out the seeds. Discard the seeds.
Cut each half length-wise into quarters, then slice each long baton of cucumber into narrow slices.
Put in a large bowl or pot.
Peel the onion, chop (how fine or coarse is up to you.) Add to the bowl.
Toss the cucumber and onion in either the salt OR salt-sub, and let stand covered in fridge for 6 to 8 hours, or, overnight.
Seed and chop the bell pepper; set aside.
Blend the dry seasonings from the mustard powder down to the cloves. Set aside.
In a large pot, combine the vinegar, water and either the sugar OR liquid stevia. Whisk in the dry seasoning mixture, and bring to a boil.
Drain the cucumber and onion mixture. Add to the pot, along with the red pepper.
Bring back to a boil.
Using a slotted spoon, pack vegetable solids into half-litre / US pint jars to 2 cm (½ inch) from the top of the jar.
Ladle the mustard pickling solution in to cover the vegetables, leaving 2 cm (½ inch) of headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars for 10 minutes. Increase time as needed for your altitude.
Best after at least a month.
Nutrition
Serving:
2
g
|
Calories:
11
kcal
|
Carbohydrates:
1.6
g
|
Protein:
0.4
g
|
Fat:
0.3
g
|
Sodium:
1
mg
|
Fiber:
0.3
g
|
Sugar:
0.7
g