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“This is a great tasting mustard pickle recipe for those cucumbers that get away on you! Large is good, seedy and bitter no! Recipe from a friend's family collection. A family favorite and one that is especially good with homemade sausage, or any sausage for that matter! Great with smokies. NOTE For those new to canning or as a general refresher please read one of the many excellent canning cookbooks or go on line to become familiar with the canning procedures. While I have never processed these - I see new guidelines as to processing - do check for the recommends in your area. Do remember there are no short cuts when it comes to cleanliness - I have always assured the utensils as well as the jars are sterilized - clean the sinks and work area and have good supply of clean dish cloths on hand. Never use non - reactive containers ( use stainless steel unchipped enamel/ porcelain - be sure all your bowls and containers are food grade)”
12hrs 20mins
6 2 cup jars

Ingredients Nutrition


  1. Peel and thinly slice cucumbers and onions.
  2. Sprinkle with salt and let stand overnight.
  3. In morning drain well and make dressing.
  4. Dressing:Heat vinegar.
  5. Blend dry ingredients with the water, using a whisk to get it nice and smooth.
  6. Add thickening to heated vinegar and whisk together.
  7. Add the sliced cucumbers and onions, simmer together until heated through.
  8. Put into sterilized jars and seal. Check guidelines as to processing.
  9. Note: have found this sauce is good for three quarts of cucumbers and onions after they have been drained.

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