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Cucumber Onion Mustard Pickles

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“These mustard pickles add a gorgeous yellow glow to your pickle shelf. The flavor is pungent and sensational. Try them with ham or any of your picnic favorites.”
READY IN:
1hr 20mins
YIELD:
8 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Thinly slice the cucumbers. Peel and thinly slice the onions.
  2. In a large bowl, combine the cucumbers and onions. Sprinkle with the salt and let stand for 3 hours; drain.
  3. In a large saucepan, combine the sugar, cornstarch, turmeric, ginger¸ and the red pepper. Stir in the vinegar, the water and mustard. Cover and bring to a boil. Add the cucumbers and the onions.
  4. Pack into clean, hot pint jars leaving 1/2 inch of headroom. Rub a rubber spatula around the inside of the jars to release the air bubbles and wipe the rims of the jars with a clean rag. Place the lids and the screw bands on.
  5. Process in a boiling water bath canner for 15 minutes.

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