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How to Make Mustard Pickles – Great-Grandma’s Recipe

Food Preservation, Food Preservation - Canning

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You need to know how to make mustard pickles because this is one of the BEST condiments we've ever had. This recipe came from my husband's Great Grandma and I've updated it to make sure it follows safe canning but still has the amazing flavor from her original recipe.

How to Make Mustard Pickles - Great-Grandma's Mustard Pickle Recipe

When my father-in-law found out I was a canner, he started talking about how much he loved Great-Grandma's mustard pickles and hadn't had them in years (sadly, she passed from the family long before I met and married my husband). I'd never heard of mustard pickle relish before and thought the recipe was long lost as no one had made it in years. It was one of those family recipes that were the stuff of legends it seemed.

Until my husband's grandma was going through her recipe books and found a copy of it from decades past. She no longer canned but passed it along to me. Honestly, as I scanned the ingredients for the mustard pickles I wasn't sure what to expect by the finished product, but man, one spoonful and I was hooked.

It quickly became a yearly staple and makes the best (and easiest) potato salad. All you have to do is add it to eggs, mayo and your potatoes and you're done. No chopping up pickles or onions, score! Wondering what to eat with mustard pickles beside potato salad, a few of our favorites are on hamburgers, hot dogs, and sandwiches… or by the spoonful.

A few important notes, I used the Ball mustard pickle recipe to calculate the vinegar and amount of ClearJel to update this recipe for canning safety. The original recipe called flour but flour, cornstarch, tapioca, or any other thickener aside from ClearJel are no longer approved or considered safe canning ingredients. Because I don't have a way of testing safe viscosity when canning a recipe at home, I always use a tested source for acidity and viscosity (aka thickener) ratios.

Great Grandma's Mustard Pickles Recipes

Plan ahead as you'll need to soak the cucumbers and onions in a saltwater bath for a minimum of a few hours or overnight in the fridge. This helps keep the cucumbers crunchy (click here for 7 tips for Crunchy Pickles Every Time)

  1. Place cucumbers and onions in a large stainless steel or glass bowl.
  2. Mix 1 cup of pickling/canning salt with 8 cups of cold water (double this as needed if doing a larger batch of pickles). Pour over top of cucumbers and onions, add more cold water if necessary to cover the tops of the cucumbers. Use a clean plate and place on top of the cucumbers to keep them under the surface of the ice salt water.
  3. Fill a pint-sized Mason jar with water (use a lid) and set it on top of the plate to act as a weight. Let soak for 1 to 2 hours on the counter or put the bowl in the fridge overnight or for 12 hours.
  4. After soaking cucumbers and onions, pour out saltwater and rinse thoroughly with cold water and allow cucumbers to drain.
  5. Prepare a water bath canner and begin warming the water.
  6. In a large stainless steel pot, combine sugar, dry mustard and turmeric, celery salt, and ClearJel®, then pour in a ½ cup of water, whisking until combined and smooth. Pour in vinegar and bring to a full boil while stirring.
  7. Once it’s reached a full boil, lower heat to a simmer and stir until it thickens up, then add the cucumbers and the onions and bring to a boil. When it reaches a boil with the vegetables added, keep at a low boil and cook for 15 minutes, stirring as needed.
  8. In jars just washed in hot soapy water and rinsed, pack the relish/pickle mixture to a ½ inch headspace. Remove air bubbles and add more product if needed to keep the ½ inch headspace. Clean the rim, put on lid and bands, and screw down to fingertip tight. Place the filled jar into your water bath canner. Make sure at least 1 inch of water covers the top of the jars.
  9. Bring water to a full boil, once water is boiling, process pints for 10 minutes.
  10. Turn off heat, remove the lid, and let jars sit in canner for 5 minutes. Then remove from canner and let cool and seal on a folded towel.

Mustard Pickle Recipe Notes/Adaptations:

You may safely sub in zucchini in place of cucumbers in this recipe per Ball Book of Complete Home Canning.

You can use either apple cider or white vinegar, just make sure it says 5% acidity (no homemade apple cider vinegar for canning recipes)

If you don't have ClearJel (you can click here to order it) you can omit it (but don't add any other type of thickener), the relish will be a little bit runnier, but the flavor will still be fantastic.

More great pickle recipes

Old-fashioned Saltwater Brined Fermented Pickles

Best Pickled Asparagus Recipe

Easy Refrigerator Bread & Butter Pickle Recipe

How to Make Mustard Pickles – Great-Grandma's Recipe

Melissa Norris
This old-fashioned mustard pickle recipe is straight from Great-Grandma's kitchen and is delicious on sandwiches, hot dogs, hamburgers and in salads. A must make when the summer bounty is on!
4.28 from 36 votes
Print Recipe Pin Recipe
Prep Time 12 hrs
Cook Time 30 mins
Course Condiment
Cuisine America
Servings 4 pints (8 cups)

Ingredients
  

  • 6 cups washed and diced pickling cucumbers
  • 2 cups diced onion
  • 1 cup canning/pickling salt
  • 8 cups water or enough to cover the cucumbers and onions for the salt water soak
  • 4 cups vinegar you can use apple cider or white vinegar but make sure it's 5% acidity
  • 4 Tablespoons sugar You can increase to 1 cup sugar if you prefer a sweeter flavor
  • 2 Tablespoons ClearJel® optional, but produces a thicker relish
  • 6 Tablespoons dry mustard
  • 2 Tablespoons dry turmeric
  • 2 teaspoons celery salt you can use regular salt, but the celery salt adds to the flavor
  • ½ cup water

Instructions
 

  • Place cucumbers and onions in a large stainless steel or glass bowl.
  • Mix 1 cup of pickling/canning salt with 8 cups of cold water (double this as needed if doing a larger batch of pickles). Pour over top of cucumbers and onions, add more cold water if necessary to cover the tops of the cucumbers. Use a clean plate and place on top of the cucumbers to keep them under the surface of the ice salt water.
  • Fill a pint sized Mason jar with water (use a lid) and set it on top of the plate to act as a weight. Let soak for 1 to 2 hours on the counter or put the bowl in the fridge overnight or for 12 hours.
  • After soaking cucumbers and onions, pour out salt water and rinse thoroughly with cold water and allow cucumbers to drain.
  • Prepare water bath canner and begin warming the water.
  • In a large stainless steel pot, combine sugar, dry mustard and turmeric, celery salt, and ClearJel®, then pour in a ½ cup of water, whisking until combined and smooth. Pour in vinegar and bring to a full boil while stirring.
  • Once it’s reached a full boil, lower heat to a simmer and stir until it thickens up, then add the cucumbers and the onions and bring to a boil. When it reaches a boil with the vegetables added, keep at a low boil and cook for 5 minutes, stir as needed.
  • In jars just washed in hot soapy water and rinsed, pack the relish/pickle mixture to a ½ inch headspace. Remove air bubbles and add more product if needed to keep the ½ inch headspace. Clean the rim, put on lid and bands, and screw down to finger tip tight. Place filled jar into your water bath canner. Make sure at least 1 inch of water covers the top of the jars.
  • Bring water to a full boil, once water is boiling, process pints for 10 minutes.
  • Turn off heat, remove lid, and let jars sit in canner for 5 minutes. Then remove from canner and let cool and seal on a folded towel.

Video

Notes

You may safely sub in zucchini in place of cucumbers in this recipe per Ball Book of Complete Home Canning.
You can use either apple cider or white vinegar, just make sure it says 5% acidity (no homemade apple cider vinegar for canning recipes)
You may increase the sugar to taste, Great-grandma's recipe only called for 4 Tablespoons sugar but if you prefer it sweeter you can add more sugar.
Keyword grandma's mustard pickles, how to make mustard pickles, mustard pickles
Tried this recipe?Let us know how it was!

Now you know how to make mustard pickles with Great-Grandma's recipe. Have you ever made these before or had them?

Melissa Norris

Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.

Read more about Melissa

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Comments:

  1. Jim

    3 years ago

    Hi again, Melissa,

    I enjoyed reading your recipe for mustard pickles. They are old friends of mine. These were a staple when I was growing up, and even after I started a family (4 boys). I’m 72 and Gram Little, my maternal gram born in 1898, use to make these as did my mom and later so did I. These were an end of the season pickle which was made with the “hiders” as gram called them. Those were the cucumbers which were missed and grew too large for regular table use or pickles. You know, the ones like fireplace logs and more white than green. Gram would wash them, remove the seeds and cube them into about 1-inch pieces, skins and all but the stem end. Her brine was very similar to what you posted. As for processing, she and mom used pint and quart Ball jars with the glass lids, rubber seals and locking bales. I used the traditional 2 piece lids…cover and ring. They were processed in a water bath for 15 min for pints and 20 minutes for quarts. I’m glad you found the recipe and can enjoy this old-time treat. 🙂

    Reply
  2. Linda

    September 8, 2019 at 2:13 am

    Have you ever tried a steamer canner? Use it once and you’ll be sold. Cuts canning time more than in half. You put water in the canner till the plate is just cover, about 2 1/2 inches. Put your jars in canner, put the lid on, when the temp reaches the green area you start timing. It is amazing. Love the recipes you share.

    Reply
  3. Halima

    September 9, 2019 at 7:18 am

    Oh Man, I love love love the idea of mustard pickles, in South Africa we call it piccalilli (derived from our British heritage). You must try it with cauliflower florets and green beans as well…

    Now that I have the ingredient/spice mix, I’ll definitely be trying this at home thank you!

    Reply
  4. Matt

    2 years ago

    I always wondered wat makes the flour unsafe? My mom and grandmother still make it with cornstarch, we’ve all survived so far but most jars dont even last a year to be fair lol.

    Reply
    • Melissa Norris

      2 years ago

      Because they can cause thick spots the heat can’t penetrate through to sufficiently kill the bacteria if it’s present.

      Reply
  5. Heather Herres

    2 years ago

    Can you use other summer squash for this, like the little yellow patty pan squash. My Zucchini plants are sick this year but I am over run with the other summer squash.

    Reply
  6. Jswan

    2 years ago

    Hi I am trying your recipe. I dont have clear jel, so I just left it out. I mixed all my spices in with the vinegar and they are chunky and not incorporating into the liquid well. I seen you post how its unsafe for flour, is this chunky spices now concidered unsafe because it may cause hot spots like the flour? Thanks.

    Reply
    • Melissa Norris

      July 23, 2020 at 4:32 pm

      Do you mean whole spices instead of ground? Which ones are chunky specifically?

      Reply
  7. mary martell

    July 24, 2020 at 12:21 am

    I made mustard bean pickles today and followed the recipe but the liquid in the jars is too thin. Is there anything I can do to correct this……like reboiling and resealing?

    Reply
    • Melissa Norris

      2 years ago

      Did you add the Clearjel?

      Reply
  8. Jan Myhre

    2 years ago

    Hi Melissa,
    I just made these pickles and am not thrilled with the taste in the pot. I am Canadian ( Vancouver Island) and our Pickling vinegar is 7%, regular vinegar is 5%. I used 2 cups of pickle and 2 cups of Apple cider vinegar hoping to help lower acidity. It’s still a very strong vinegar and turmeric flavour. Will that mellow over time?If I make it again should I thin pickle vinegar with water?
    Also it is very hard to get ClearJel here so I left it out. Lot’s of places don’t ship to Canada and others are really expensive like $28-$78. Any alternatives as I prefer the thicker consistency?
    Been following you for a year and have learnt tons in all areas. Love your enthusiasm and willingness to share all.
    Thanks so much,
    Jan

    Reply
    • Melissa Norris

      2 years ago

      I’m not sure what you mean by 2 cups of pickle and 2 cups of Apple cider vinegar (I’m guessing a typo). If your vinegar is 7% you can use 1 part water to 4 parts vinegar to make it 5%. This is a stronger vinegar flavored relish as it’s not meant to be eaten by itself but on a sandwich in place of relish and mustard or in a potato/macaroni salad in place of mustard and pickles. I don’t have any other option as a thickener when canning, as none other are approved for safety. You could try opening a jar and mixing some cornstarch with water, bringing the jar to a simmer, then whisking in the cornstarch to thicken it up and then use in your recipe or put in the fridge.

      Reply
  9. Michaela

    2 years ago

    We just finished, these have way too much turmeric and needed more sugar for sure. Hopefully they get better with time..

    Reply
    • Melissa Norris

      July 29, 2020 at 2:40 am

      You can add more sugar if you want it sweeter, they’re meant to be used as a condiment, not independently (so when it’s mixed in with things it won’t taste as strong).

      Reply
  10. Wendy

    July 31, 2020 at 4:38 pm

    Hi! I’m so excited to try this recipe! I’m curious if I could sub green tomato for onion. Thank you for all of the wonderful information you provide!

    Reply
    • Melissa Norris

      2 years ago

      Yes, you could safely use green tomatoes for onion, let me know how you like that sub!

      Reply
  11. Rutha

    August 5, 2020 at 4:30 pm

    It says free and then says 27.00 usd
    So count me out. I can’t pay that.

    Reply
    • Melissa Norris

      2 years ago

      Are you talking about the offer for the fruit canning course? The course is paid but the recipe e-book is completely free.

      Reply
  12. Jo Summers

    2 years ago

    What is clearjel? Is it the same as surejel as in making jelly?

    Reply
    • Melissa Norris

      2 years ago

      No Surejel is pectin and Clearjel is a modified cornstarch safe for canning.

      Reply
      • Jo summers

        August 7, 2020 at 1:31 am

        Where do I find clearjel. I don’t think I have ever seen it

        Reply
        • Melissa Norris

          August 10, 2020 at 4:37 am

          Cash and carry has it or I get mine on Amazon. https://amzn.to/2F0xr3A

          Reply
  13. Barbara

    2 years ago

    Oh dear. I used Surejelll I stead of Clearjelll. This is why the consistency is not thick enough. It is delicious. I just drained some of the liquid out but are my other three jars unsafe to eat? Should I dispose of them and start over?

    Reply
    • Melissa Norris

      August 10, 2020 at 4:36 am

      The safety is with the acidity (which it’s plenty acidic) so I don’t think using the small amount of Surejell will hurt anything safety-wise, it just won’t be thick.

      Reply
  14. Jeff

    August 7, 2020 at 1:46 am

    Made this last year and it has become my go to burger topping. So good and easy to do.

    Reply
  15. Robby

    August 8, 2020 at 3:54 am

    Thank you for this. I have made sweet mustard pickles For many years but I can’t find my recipe. Yours is the closest I have found except yours doesn’t have the red peppers in it that my grandma’s did. My friend put a post on Facebook saying I made the best mustard pickles in the world so I thought I would make some for her as it has been a few years. Now she won’t feel so bad. Thank you again.

    Reply
  16. Steve Welch

    August 12, 2020 at 12:04 am

    I made the mustard pickles. I could not find Clear Jel, so I used Sure Jell. The relish did not thicken. I have found Clear Jel online and ordered some. Is there any way I can thicken the jars I have processed?
    Thank you

    Reply
  17. EDWARD CARWILE

    2 years ago

    I made the relish today, and I followed the recipe precisely. My yield was only 3 1/2 pints, and the juice never thickened. I did include ClearJel. What did I do wrong?

    Reply
    • Melissa Norris

      2 years ago

      Canning yields are approximate due to differing water content depending on harvest time in fresh produce, so the yield isn’t an issue. Did you bring the contents to a full boil once ClearJel was added and simmer per time indicated? The heat is needed to activate the thickening properties. It’s not going to be as thick as a jam or jelly, but should be thicker than water.

      Reply
  18. Summer

    2 years ago

    I made the mustard relish and LOVE it! Next time though I’ll cut my chunks a little smaller so it will stay on my burgers and I intent to use it as the relish in deviled eggs.

    I have a general canning question though, is it possible to use frozen zucchini, prepare it using this recipe and then can the final product?

    Thanks so much!

    Reply
    • Melissa Norris

      2 years ago

      I’m afraid it would be too mushy, I’ve only seen using fresh for pickles and relishes.

      Reply
  19. Allison

    August 18, 2020 at 1:45 pm

    Two of my husbands favorite things are yellow mustard and pickles so when I saw this recipe I knew I had to make it! I made a double batch last week and used the first jar yesterday for potato salad, amazing! To the potatoes I added mayo, diced up hard boiled eggs and some smoked paprika, amazing! The only change I’ll be making is to be sure to use clear gel next time to thicken it up a bit. Will be making this annually, thank you for sharing!!

    Reply
    • Melissa Norris

      August 19, 2020 at 12:27 am

      Yay so glad you enjoyed it!

      Reply
  20. mary hennessey

    2 years ago

    Love mustard pickles. Happy to know for ways to use them. Can’t wait to try your recipe. Will get started today. Mary

    Reply
  21. Susan R Moses

    September 2, 2020 at 3:45 pm

    Can I use this recipe for yellow cucumbers and peel.

    Reply
  22. Connie Thomas

    September 4, 2020 at 3:51 pm

    I am at 6000 feet elevation. Do I need to increase the water bath time? Thanks for all the great ideas.

    Reply
    • Melissa Norris

      2 years ago

      Yes, add an additional 15 minutes to the processing time if 6,000 feet or higher

      Reply
  23. Denise

    September 19, 2020 at 4:16 pm

    Good morning from Sequim. I am making your mustard pickles today. If I use half pint jars instead of pint, do I water bath them for the same length of time? Same headspace as well? Also, so many pinterest canning recipes call for flour as the thickening agent. How much clear jel do I use in place of the flour? I’m sure the amount of clear jel is not the same as the flour. Thank you! I hope your air is clearer today!

    Reply
    • Melissa Norris

      September 21, 2020 at 11:32 am

      Process 1/2 pints at same length of time and headspace. I don’t ever advise using Pinterest recipes for canning, ESPECIALLY if they call for flour, that right there tells me it isn’t an updated or safe recipe. You can’t just swap it out, it has to be done based off of a tested recipe that already has the measurements for ClearJel (I did mine off the Ball recipe).

      Reply
  24. Kimberly

    October 15, 2020 at 2:56 pm

    In your video you said to let the cucumbers and onions soak for 1 hour, but your directions say 12 hours. You also only use 1/2c of salt, were you making a half batch?

    Reply
  25. mel robinson

    July 13, 2021 at 10:59 am

    5 stars
    Great recipe . I just picked onions and cucumbers Canning my first M.P. this year . Thank You

    Reply
  26. Roger Michon

    July 26, 2021 at 12:07 pm

    Hi Melissa, In your recipe it calls for celery salt or salt can be used. Since celery salt contains some salt and a lot of salt has already been added during the salt water soak I’m not sure why more salt would need to be added. I thought about using celery seed instead. What are your thoughts about this? Thanks for sharing your recipes and the latest info on safely canning. An old timer that can still learn new things.

    Reply
    • Melissa Norris

      July 29, 2021 at 2:55 pm

      Per recipe instructions you rinse the cucumbers after the salt water soak, so while they may absorb some, you don’t have any added salt when making the pickles, which is why we use the celery salt. It’s a relatively small amount so I don’t think the amount of extra salt in the celery vs. regular salt is enough to alter the overall salinity flavor.

      Reply
  27. Chara

    July 30, 2021 at 7:51 am

    Hi Melissa,

    I am really excited to try these this summer. I am wondering if it would be possible to swap the sugar for a sugar substitute like stevia, monk fruit or the like? I am familiar with substituting them, just wanted to make sure it wouldn’t affect the actual canning process or safety. Thanks!

    Chara

    Reply
    • Chara

      August 2, 2021 at 7:35 am

      Wondering also about canning zucchini, you mentioned that they are often unsafe to can. What are some of the things that might make them work? I saw a recipe for canning them to replace diced pineapple and wondering if that might work.

      Reply
      • Melissa Norris

        10 months ago

        You can pickle them or can them in an acidic recipe (I believe Ball has a recipe pairing them with pineapple which would make them acidic for water bath canning).

        Reply
  28. Tami

    July 30, 2021 at 4:28 pm

    Total newb to all things canning here. My question is when do you chop up all of your ingredients? Before or after the salt water soak?

    Reply
    • Melissa Norris

      August 1, 2021 at 2:17 pm

      I chop them before the salt water soak.

      Reply
  29. Robina

    August 6, 2021 at 7:18 am

    I’ve had a request to make whole mustard pickles. Will this recipe work well? I’ve never made any pickles before!

    Reply
  30. Jaci

    10 months ago

    Do you know if is ok to sub honey for the sugar in this recipe?

    Reply
  31. Betty Lou Blazic

    9 months ago

    I always love to read all of the replies. I learn alot and I especially like to see your comments for the questions. Thank you so much for ALL you do.

    Reply
  32. Virginia

    9 months ago

    Just made these last night. It went well but the mustard sauce was bitter. I am suspecting that it was the turmeric, or possibly the mustard. Any ideas? This was before I put the cucumber/onion mix in. Just bought both the turmeric and the mustard. Is there a brand of turmeric that you would recommend?

    Reply
    • Melissa Norris

      August 12, 2021 at 1:48 pm

      I’ve only tasted it after all ingredients were added. It’s a strong mustard flavor as it’s meant to be as a condiment, was it bitter after it was finished?

      Reply
  33. Tracy Petitjean

    9 months ago

    5 stars
    I made this for the first time last year and didn’t have mustard powder so I used regular brown mustard with mustard seeds in it and I didn’t have Clear Jel so it wasn’t as thick as it should have been but this is amazing and so delicious. I’m waiting for more cucumbers to grow so I can make more and stock up on it. If you haven’t tried this yet you need to.

    Reply
  34. Trisha

    August 15, 2021 at 4:49 pm

    5 stars
    This recipe is definitely a keeper! I kept the sugar at 4T since I typically use a dill relish in my potato salad, thinking I would see if using this recipe would save me some prep time when making potato salad. I have to say, wow! I chuckled when I read your comment about eating it with a spoon, but I’m right there with you.
    I ran out of both ground mustard and turmeric when making the first batch, but otherwise I’d be putting up more than 4 pints today. I am loving this tart, mustard-y relish. Thank you for sharing the recipe.

    Reply
  35. Bethany

    August 29, 2021 at 7:40 am

    This is so super tasty! I have a couple of mustard pickle and mustard bean recipes in my mennonite books but they take 3 cups of sugar rather than 3 Tbsp and we find them far too sweet. This is just right. Do you think runner beans such as Kentucky wonder or rattlesnake could be substituted for cucumbers or zucchini with this same brine recipe?

    Reply
    • Melissa Norris

      August 31, 2021 at 10:55 am

      No, beans are denser so you’d need to follow a brine ratio specifically tested for green beans.

      Reply
  36. Rudi

    August 30, 2021 at 5:54 am

    2 stars
    Hi Melissa,’

    The overall flavor is great but the pickles are much too salty. I know you advise that they should be rinsed and drained but after 6 rinses, soaking in clear water for 2 hours and rinsing again, the cucumber were still very salty. I completed the recipe but it did not help remove the saltiness. I would strongly suggest using 1/4 cup of salt and not a full cup.

    Reply
  37. Suzy

    9 months ago

    There is a hamburger place here called Steak n Shake, and they have discontinued their mustard relish! From your photo, it looks like the SnS relish has twice as much cucumber and onion cut in very small squares, and looks similar to store bought sweet pickle relish – just with mustard as a binder. I was surfing and looking for canning recipes to try to duplicate it, and while yours is the closest, it isn’t quite what I am looking for, I’ve only canned once in my life, and I feel as if I can duplicate their recipe, except I do not know anything about canning. From a safe-canning perspective, does the cut size and quantity (say I doubled it) of the onion and cucumber matter? From a safe-canning perspective, may I omit the sugar altogether? And finally from a safe canning perspective, may I use store bought mustard? LOL, it would, be less expensive for me than buying the mustard seed, turmeric, clear jell and celery salt. I don’t care if using yellow mustard doesn’t quite work, I just don’t want to kill anybody with botulism!

    Reply
    • Melissa Norris

      September 8, 2021 at 6:57 am

      Safety-wise you can’t double or increase the onion and cucumber because that affects the acidity (what keeps it safe), the sugar could be omitted. The store-bought mustard would depend on the ingredients in it (no starches or anti-caking agents) and you would have to add it to the vinegar (you can’t decrease that amount), I have no idea what the final flavor would be like though.

      Reply
  38. harold millican

    8 months ago

    good pickles but too much tumeric for me

    Reply
  39. Guy

    September 28, 2021 at 9:57 am

    Hi Melissa, count I safely substitute cabbage for the cucumbers? My mother in law used to make something similar but used cabbage, and prepared mustard along with some hot peppers and the end result was a mustardy like chow chow with a kick! She has long passed and I never got the recipe from her, reading your recipe gave me the urge to try to make some myself.

    Reply
    • Melissa Norris

      September 28, 2021 at 12:32 pm

      No, cabbage isn’t safe to sub into this recipe. Cabbage can be pickled but has different processing times and acidity/brine levels in order to keep it safe.

      Reply
  40. Rob F

    October 2, 2021 at 5:09 am

    I can’t wait to try this recipe. I was wondering if it would interfere with the pH balance too much to use prepared yellow mustard in place of the mustard powder?

    Reply
  41. Donna

    October 9, 2021 at 10:39 am

    Have lost my grandmothers recipe. Yours sound comparable. But can I add cauliflower to the mix? Grandma put cauliflower in hers. Also, clear jel makes instant and regular product. Which one do you use. I recently made strawberry jam with the regular clear hel that must be cooked. Plus! Can taste clear help and the 1/2 inch bottom of the jars have a definite white cloudy look. Answers! Thanks

    Reply
  42. Donna

    October 9, 2021 at 11:07 am

    Love your everything. Recipe sounds great. My grandma l,s recipe( that I have lost )uses small pickling onions and cauliflower. Please comment on correct acidity level adding the cauliflower

    Reply

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