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Mustard Pickles (Half-Hour Pickles)

A classic Maritime-style sweet mustard pickle—quick, tangy, and perfect for preserving.

Ingredients

• 7 large field cucumbers
• 2 large onions
• 1 large red pepper
• ½ cup coarse salt
• 4 cups white vinegar
• 3 cups white sugar (or a sugar substitute like Stevia)
• 1 cup flour
• 1 ½ tsp dry mustard
• 2 tsp celery seed

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Instructions

1. Prepare the vegetables

1. Peel cucumbers if desired. Slice lengthwise, remove seeds, and cut into bite-sized pieces.
2. Peel and slice onions.
3. Dice the red pepper.
4. Place all vegetables in a large bowl or pot and sprinkle with ½ cup coarse salt.
5. Mix well, cover, and let stand at least 1 hour (overnight is fine).
6. After resting, rinse thoroughly with cold water and drain well. Set aside.

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2. Make the mustard sauce

1. In a large pot, heat 4 cups vinegar and 3 cups sugar (or Stevia) until hot but not boiling.
2. In a separate bowl, mix:
   • 1 cup flour
   • 1 ½ tsp dry mustard
   • 2 tsp celery seed
3. Slowly whisk in enough of the warm vinegar mixture to make a smooth paste (this prevents lumps).
4. Add the paste back into the pot with the rest of the vinegar and sugar.
5. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth mustard sauce.

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3. Combine & cook

1. Add the drained vegetables into the mustard sauce.
2. Stir well to coat.
3. Simmer on low for 20–30 minutes, stirring occasionally, until vegetables are slightly tender but not mushy.

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4. Bottle the pickles

1. Spoon hot pickles into sterilized jars.
2. Seal while hot.
3. Let cool on the counter.
4. For best flavor, allow them to cure at least 1 week before eating.

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