Mustard Seed Pickle Recipe
This Mustard Seed Pickle Recipe has been in our family for several generations now. Some people call this recipe Bread and Butter Pickles, but my family has always called them Mustard Seed Pickles. They are a little on the sweet side and delicious with sandwiches or as a compliment to most any kind of meat. On the day we made these pickles we were preparing for a Pickle Canning Class that we had been asked to present for one of the church groups in our community. My daughter and husband were great helpers on pickle making day!
Pin For Later
How To Make The Mustard Seed Pickle Recipe
We start With Washing Our Cucumbers.
When the cucumbers have been washed, slice them. Layer the sliced cucumbers into a colander and sprinkle each layer with a little bit of salt.
The salt will help pull the excess water from the cucumbers. Make sure you set your colander on top of a plate or bowl as the cucumbers will weep and the water needs a place to go.
After the weeping process, the cucumbers can be cooked with the pickle brine for a few minutes. Then packed into hot sterilized jars and sealed.
I was very grateful to have my daughter Robbin from Genevieve Farm and my husband Leonard help me on pickling day. We made 36 pints of pickles and folks that's a lot of pickles!
Recipe
After the jars have been filled and sealed, then we place them in the hot water bath for a few minutes and when the time is complete, then we move them to a holding place for 24 hours. During the holding and cooling time you can listen for the little pop's of the lids, that will let you know that the seal is complete.
From Cucumber Vine to The Pickle Jar,
truly a delicious art that
I am so happy to share with you!
Thanks so much for stopping by the cottage today and spending some time in the kitchen with us. I always love being able to pass along vintage recipes to folks who want to preserve not only the food but also the art of preserving it. May God bless you as we continue to share with others on our journey.
Peace and Joy
Miz Helen
This Post Will Be Seen At These
Older Post
bread and butter pickles are my favorite I have never tried but seeing these its a must this summer thanks for posting this family recipe
ReplyDeleteThanks so much, we are a pickle loving family and love making pickles in the summertime! Thanks for stopping by and come back soon!
DeleteMiz Helen
How wonderful to have Robbin there to help with your canning. 36 jars is a lot of pickles!! You’ll have gifts to share with so many friends and family.
ReplyDeleteHi Kitty,
DeleteIt was really great to have my daughter in the kitchen with us, after they lived so far away all the years they were in the military. It is really nice to have them so close by now. Thanks so much for stopping by and come back soon!
Miz Helen
Thanks for sharing this! I definitely saved this recipe! I want to succeed someday at canning pickles. I have two questions: First, do your pickles stay crunchy, and if so, how. Second, what is Vinegar Mix? Waving to you from South Texas! Thanks so much!
ReplyDeleteThe vinegar mix is the spices and vinegar you have mixed and gotten ready for the cucumbers.
DeleteHi Kim, that is correct, the vinegar mix is the spices and vinegar you have mixed and set aside. Thanks so much for stopping by and hope you enjoy your pickles! Come back to see us soon!
DeleteMiz Helen
I am interested in how thickly you slice the pickles, are they still crisp?
ReplyDeleteHi Liz, we slice them about 1/8 to 1/4 inch. These Mustard Seed pickles will not be really crisp, they are pretty soft and absolutely delicious. Thanks so much for stopping by and hope you will come back soon! Enjoy your pickles!!
DeleteMiz Helen
This may double post and if it does, I am so sorry! The vinegar mix is the brine of spices and vinegar you have mixed together to add the cucumbers to. This looks like a great recipe. I love to can.
ReplyDeleteHi Tracey, that is correct, the vinegar mix is the brine of spices and vinegar. Thanks so much for stopping by and sure hope you will come back. Happy Canning!
DeleteMiz Helen
Oh my goodness, 36 pints is a lot of pickles!! Your recipe sounds delicious. My late Auntie used to make mustard seed pickles but her recipe seems to be lost - so I'm bookmarking yours!
ReplyDelete