Helen’s Mustard Pickles recipe as I show it in my book is not correct. In fact, it is such a far cry from Helen’s recipe that Debbe Johnson says you will be very disappointed when you find out that you have not even come close to making her mom’s mustard pickles! I feel badly about this, and want to correct this recipe, right here and now.
The missing ingredient in Helen’s pickle recipe is the French Mustard. Debbe tells me it must be French, and that no other kind of mustard will do. So, here is the corrected ingredients and you can call Debbe and thank her for saving each of your cucumbers from becoming a big flop of a pickle!
- 6 pints sliced or diced cucumbers
- 2 quarts diced onions
- Cover the cucumbers and onions with water and 1 cup salt. Let them stand for 2 hours. Rinse them off.
- Make a paste of the following ingredients:
- ½ cup flour
- ½ cup vinegar
- Add
- 2 cups sugar
- 2 Tblsp dry mustard
- 1 tsp. Tumeric
- 1 quart vinegar
- Cook with the onions and cucumbers.
- Add the following:
- 3 cans of pimentos cut into small pieces.
- 16 ounces of French Mustard. Cook 10 minutes more.
- Use the same canning process as you would to seal jam.
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