Old-Fashioned Mustard Pickles [Great-Grandma's Recipe]

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These old-fashioned mustard pickles come straight from Great-Grandma's recipe and are a must! This mustard pickle recipe is an easy canning one and can be made with either zucchini or cucumbers, you pick. For the printable mustard pickle recipe and canning instructions, 👇👇go here melissaknorris.com/how-to-mak...
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3 сен 2019

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Комментарии : 138

@MelissaKNorris 4 года назад

Did you enjoy this video and have you ever had or made mustard pickles before? You can snag the printable version of this recipe here melissaknorris.com/how-to-make-mustard-pickles-great-grandmas-recipe/

@catherineshaw148 4 года назад

Loved The Video, No I Have Never Made Mustard Pickles Before.

@meggiej55 2 года назад

I have been searching forever for this recipe! My grandmother always made and jarred this. I haven’t had it in many years. I’m so excited to make it! Thank you for sharing! 😍

@ruthgossett7281 Год назад

I made the recipe today and can't wait to try it!! Sounds amazing!

@kathygausvik7037 Год назад

Can you use ripe cucumbers for this recipe?

@williamhesler9289 3 месяца назад

I remember as a kid in the early '50s going into Gramma's dark cellar to grab a jar of mustard pickles for the expeditions my friends and I would make during my summer visits to the Thousand Islands in upstate NY. These were a staple at Thanksgiving and Christmas dinners there and I developed quite a taste for them. Fortunately I was able to get her recipe from my uncle before he passed. Now I make these annually for my family and friends where they have been very well received. Like others who have responded here, her recipe was slightly different; to the extent that I always add cauliflower, pearl onions and red bell pepper bits. If I were smarter, or younger I'd produce and sell Mustard Pickles as I've NEVER heard "ugh" or "no thanks" when I serve them.

@amandavanleeuwen7989 2 года назад

I have recently taken up gardening and wanted to learn how to preserve some of the things that I was growing. I tried your mustard pickle recipe as my very first caning project. I really appreciate the written instruction and the video to help me through it. Great recipe and thank you for all the work that you put into helping others get back to traditional ways of life.

@tracyflenner 3 года назад

I made this a couple weeks ago. OMG! It’s so delicious!! Thank you for sharing this recipe.

@2gkims427 4 года назад

This reminds me of "Tennessee Chowchow"; so delicious! I'm making your recipe right now. Thank you for sharing it!💚

@johnandellielawrence2611 4 года назад

Melissa, love your enthusiasm and watching you handle everything. so cute your son walked in and then backed out lol Its great just watching how we all do so much the same in our homesteading. Great to have a new recipe and see our ingredients can be swopped around. Blessings Elle

@sandyb7859 4 года назад

Love you Melissa. You make things look so easy. Love it!!!

@catherineshaw148 4 года назад

Thank You So Much For Your Video's And Your Recipes For Canning. 😊❤️

@9Cdubs 3 года назад

Your knowledge and teaching skills, imo, are spot on. You explain everything with enough detail to understand "why" doing it this way is the best way and I like that. Thank you for sharing.

@kmcquack8989 3 года назад

So glad someone finally told me about siphoning. It was something that has been confusing me for a long time . Thank you.

@portablebrandi 3 года назад

I liked your son silently backing away from the filming. Haha. 😃

@claudiaibarra7065 4 года назад

I love your recipes!!! Thanks for sharing

@pattihabby 4 года назад

This sounds So Good ! I make a Pepper Mustard that is very similar!

@davidbubar9107 2 года назад

I stumbled on you and seen this recipe my mom and grandmother use to make homemade mustard pickles growing up I miss them dearly I am going to try this I hope it comes out thanks a million you definitely made my day thanks again

@whistlingroosterhomestead 4 года назад

What a great idea for zucchini (which I'm sure all of us have way too much of right about now!) Thanks for sharing a precious family recipe with us.

@melhuddleston 2 месяца назад

I just finished making this. I accidentally stumbled across you on RU-vid. I actually found your recipe through Google. On Google it let's you double, triple, etc..I picked the one that used 12 cups of cucumbers, & 4 T. of Clearjel. Mine wouldn't thicken at all like in your video. I added another 2-Tbsp too get to your consistency. I hope this will not effect taste. Thanks for sharing! I look forward to watching more videos. ❤

@janetlavoie2441 Год назад

Been searching for this recipe..can't wait to see what else I can find on your site!

@gretchenarrant8334 11 месяцев назад

I love Blue Willow. Just Saya grandma to me!! Thanks for the great recipe!!

@judylamay3155 4 года назад

I use my Grandma's recipe like yours but she put in green pepper chunks and cauliflower sections and pearl onions. loved it and make it a few times. But I will try yours because cauliflower is so expensive. Thank you for all you information. I love watching your videos.

@normajean2855 3 года назад

we call it a picalilly or chow chow and i cant wait to try it.. sounds beautiful..

@evaarnim 3 года назад

I'm going to make this it looks yummy!

@KanMan1973 6 месяцев назад

Wow. Looks yummy. Need to try this. Oh, and she is the prettiest pickler I have ever seen.

@TheMzTR Год назад

Yummy 😋 Tks for sharing this recipe with us ❤️

@janecantrell7155 4 года назад

Wonderful! So happy to find your channel and I will make the recipe.

@MelissaKNorris 4 года назад

Hi @Jane Cantrell so glad you found me too! Let me know how you like the recipe, is this your first time canning?

@janecantrell7155 4 года назад

@@MelissaKNorris I am a first grader canner ... looking forward to learning more from you.

@MelissaKNorris 4 года назад

@@janecantrell7155 awesome, keep me posted how it turns out and how you like it!

@LB-eh5fz 4 года назад

Second day watching your page,, I'm a fan,,,, I love this I will make this ,thank you

@MelissaKNorris 4 года назад

Welcome @L B and glad to have you, let me know how you like it!

@MrVomitusdk 3 года назад

cheers from Denmark, gonna try this

@cindyengland9669 2 года назад

I'm going to try that

@KayEnglishPhotography 4 года назад

Thank you!!! I saw the recipe on the website and was overwhelmed so it's so great to watch a video and it makes it easier.

@ValerieHarristhefoodiemedic 4 года назад

Hi Melissa, I loved my grandma's mustard pickles but my grandma lived right down the road from your grandma so they may have shared recipes. I haven't made them in a while because fewer people at home now to eat them now. I stick with dills, dilly beans, bread and butter, and pickled beets. I also love experimenting with new things and make new traditions. I love that someone younger like you is keeping the traditions alive.

@MelissaKNorris 4 года назад

Thanks @Valerie Harris I bet they're very similar recipes! I love all the pickles... except spicy ones, I don't like much heat, but all the others lol Glad to hear you're canning and it is fun to try some new recipes

@ValerieHarristhefoodiemedic 4 года назад

@@MelissaKNorris I am hooked on ferments and catsups now. Oh, PS, apparently that was the wrong grandma :-). It's your side of the family. But I bet many women of that era had similar recipes.

@MelissaKNorris 4 года назад

@@ValerieHarristhefoodiemedic I don't think my Grandma Revonda did mustard pickles but I have her cornbread recipe ;) and fermenting is so fun, I've got several jars going right now, what's your favorite?

@debbiesykes4696 4 года назад

Melissa I really enjoyed this video, Thank you so much for sharing this recipe and i'm gonna for sure make this take care and Blessings to you and yours.

@ValerieHarristhefoodiemedic 4 года назад

@@MelissaKNorrisLast year I went a little crazy and fermented everything. I had a ton of apples and pears so I did a bunch of cider and vinegar. My vinegar ended up tasting more like kombucha but it finally turned after months. I made a ridiculous amount of sauerkraut and kimchee. I tried fermenting tomatoes but didn't like how they ended up. The only thing that straight up failed was a ginger carrot ferment. I'm not sure what went wrong but it got tossed. This year is far more modest but I did decide to do half of the dills with brine and lacto ferment half. Oooo, I also made tonics last year - elderberry grape and fire tonic.

@coplyhazen8791 4 года назад

Mom made mustard pickles. Whole cucumbers grape leaves,10 gal. old crock. Your recipe more of a relish. Looks good.

@ka6148 4 года назад

I cut my zucchini lengthwise and remove my seeds first. Then dice freely the meaty bits

@Raegadeath 3 года назад

I was thinking about how tedious it must be to do it the way she did. Wow

@beadlebugs 4 года назад

This recipe sounds a lot like a popular condiment in the UK called Piccalilli (not a misspell) made by Hayward’s. A gentleman my husband worked with told him about it and we loved it. I am going to try your recipe and see how he likes it.

@MelissaKNorris 4 года назад

How fun (I'm not sure how to pronounce it) and let me know if this is similar and how you guys like it

@jeromejanisch6141 4 года назад

you are an absolute GEM.... every vid teaches me so much, you fill a big void in my knowledge, i always think you are genius, but then i think if you watched me work maybe i would be a genius, lol.... thank you so very much for canning and mustard pickles recipe

@MelissaKNorris 4 года назад

@Jerome Janisch I think every person has something they can teach another and we can all learn from each other in different areas, what kind of work do you do?

@jeromejanisch6141 4 года назад

@@MelissaKNorris i am old, just turned 64 last week.... anyway what i do now is supervise plastic fabrication ,13yrs(i lost you already?), i made proto type plastic injection molds for 14 yrs, and i am a journeyman machinist... i know i know, i'm old.... again, i am very interested in canning but had no clue what to do, so your are my gem!!!!!! i dont say diamond because they are not rare at all, there is a cartel that only alows so many into circulation to look like the are rare, emerald or ruby are far rarer

@MelissaKNorris 4 года назад

@@jeromejanisch6141 why thank you and machinist are important and a great skill set!

@theresaholtz7783 4 года назад

Just made a version of this today! Except it calls for mustard seed and celery seed and karo syrup.

@danielsidor8989 2 года назад

Its really awesome you are advancing the older food traditions even having to replace some techniques, this will all be lost if not for good family oriented people still willing to work rather than go to the store :D

@homemakinghayley4708 2 года назад

Excited to try this recipe! For the jar you placed in the fridge to enjoy, approximately how long would you recommend it would be safe to eat?

@j.l.emerson592 4 года назад

Nice presentation. Well done!

@MelissaKNorris 4 года назад

Thanks @J.L. Emerson have you had mustard pickles or made them before?

@j.l.emerson592 4 года назад

@@MelissaKNorris Many years ago I made some refrigerator mustard pickles. They didn't turn out very well because I was a newbie... The recipe I had gave only the ingredients & the bare minimum of directions because it was assumed that you already knew something about pickling... No-one in my entire extended family did any canning except one maternal aunt after she retired & it was all water bath canning. That was one reason I tried the fridge pickles. *shrug* I'm going to teach myself how to water bath & pressure can, using the latest publications & observing all the safety protocols. Next up will be dehydrating foods. Over the last decade I have saved & gradually bought the equipment & supplies that I'll need. Wish me luck! 😊

@MelissaKNorris 4 года назад

@@j.l.emerson592 I'm so glad you're going about learning the safe (and smart) way. If you haven't watched it, I have a free online pressure canning safety series here I think you'd find very helpful melissaknorris.com/pressurecanning

@j.l.emerson592 4 года назад

@@MelissaKNorris Thanks! May I make one tiny request? Please don't abandon your 'readers'... Let me explain... My only internet source is my smart phone. I have only 4gb 'high speed' of data available to me per month. I blast through 4gb of data in maybe 3-4 days if I watch RU-vid videos, leaving me with greatly reduced data speeds for the remainder of the month. (punishment from the cell service provider) I live in a sparsely populated rural area, 'out in the county'. The only internet options available to me & others is insanely high satellite internet or insanely high fiberoptic internet from landline phone providers. Neither is an option for me, so I do without. I do understand that video blogging is the wave of the present & the future... Just please have pity on your faithful readers who have no other alternatives... Thanks. (steps down from soapbox)

@rachelc.7152 4 года назад

I love your copper measuring cups and little ramekins! Where did you find them? Thanks for the Clear Jel link. I love how your son walks into the clip, realizes mom's making a video and very casually walks out of the shot. :0)

@MelissaKNorris 4 года назад

The copper measuring cups I got from William Sonoma and the ramekins were a gift so I'm not sure what store. I didn't even know he started to come in until editiing time lol

@jefferyhopcus8300 4 года назад

That's one sharp knife

@reginamcdonald7699 3 года назад

I'm making this recipe right now and can't wait to try it. Do you think I could follow same instructions except omit the cucumbers and onions for just a plain mustard to have on the shelf as well?

@jenniferkleffner8110 11 месяцев назад

@shaneferguson735 3 года назад

Thanks for the video, Melissa. I have a question on Clear Jel - is there an alternative I can use? I can't seem to source it in Canada. Would really love to try this for my first mustard pickle recipe.

@paulinechapman5669 2 года назад

Why do these people feel we need to watch the entire peeling and chopping…boring.. but recipe worth it…🇨🇦

@AnnD2023 3 года назад

If I use 1/2 pint jars what would the time and headspace be? Would I be able to put a layer of pints and then a layer of 1/2 pints on top? Thank you so much for all that you do!

@MelissaKNorris 3 года назад

It would be same headspace and processing time as pints, as long as you have a rack between jars and water level is at least 1 inch above the top jar, you can stack.

@AnnD2023 3 года назад

@@MelissaKNorris thank you for the quick response!

@barbaraholzmann946 2 года назад

The British and South Africans call this Piccalilly - thanks you for this recipe (only difference is we add cauliflower)

@tlcanuck1 Год назад

Can you use glucomannan for a thickener?

@LizWilliamsWildflowerLiz 4 года назад

Does your canning course cover water bath canning as well?

@MelissaKNorris 4 года назад

Yes both water bath and pressure canning

@cgray2566 4 года назад

Hi Melissa! Thank you so much for your blog, videos, and webinars. I learn something new every time I read, listen, or watch. I am always searching for new canning recipes for our family to try and I am excited to make your Mustard Relish! I have a few questions for you. First, in the video you use 1/2 cup salt in the ice water, but your print recipe calls for 1 cup. Which amount should I use? Second, do you have to use only cucumbers or zucchini or can it be cucumbers and zucchini? Third, in the video you mention to simmer the mixture for about five minutes, but in the print recipe it calls for 15 minutes. Does it matter that we simmer for a shorter time? Finally, I am curious to know what you do with your onion tops. I noticed you sat them to the side instead of adding them to your compost container. Thank you again! I look forward to hearing from you. -Cindy

@MelissaKNorris 4 года назад

Hello there, the salt you rinse off so honestly either is fine, the print recipe I'm fixing as it's 5 minutes (15 won't hurt anything it's just not necessary to go that long). I put the onion tops in a bag for my bone broth. Thanks for catching the time typo!

@cgray2566 4 года назад

@@MelissaKNorris Thank you so much! Now I have a new job for my onion tops! I am so excited about that! Thank you again.

@loue6563 4 года назад

A friend use to can her zucchini in pineapple juice and the zucchini would taste just like canned pineapple.

@michellegiles4152 2 года назад

Love the video but why the cookie sheet and not the lit on the pressure canner even if your just water bath? New to canning. Thanks

@sandraking9650 Год назад

See above comments

@pegpeg3939 4 года назад

Melissa..when I was young my mom did your trick with the pressure cooker and the cookie sheet. It still created preasure and blew up on her when she lifted the cookie sheet. Second and third degree burns from her waist down.

@MelissaKNorris 4 года назад

Her cookie sheet must have stuck to the pot, which I suppose any lid could do, but I've never experienced that. That sounds very painful.

@sandraking9650 Год назад

No way , no pressure , cookies heat is only holing heat in container. She should have explained why this is used

@daniellelepard3081 3 года назад

If you use Cucumber, do you have to cut the seeds out? Also, do you recommend letting this sit for a number of weeks before using? Thanks!

@jimjordan5630 2 года назад

I noticed no response as of yet. I haven't canned this recipe yet so any info I give is just a guess. I would guess that with smaller or young cukes, if you'd want to, you could leave the seeds in, but with older &/or larger cukes I would take them out. As for letting them sit, you could eat it right after canning or even save a jar back sans canning. But most items, as I'm sure you already know, will get better for the first 2 weeks to 30 days and usually even after that before the flavor levels off. Not trying to butt in but just trying to help,. I hope that I did.

@pattieknapp2855 4 года назад

Is the processing time for every altitude?

@MelissaKNorris 4 года назад

No, this is for up to 1,000 feet above sea level, if you're above that you need to increase time per your altitude on these guidelines for altitudes 1,000 feet above sea level, increase processing times by 5 minutes, if 6,000 feet or more above sea level, increase by 10 minutes

@jimm9818 4 года назад

I made two batches of this yesterday, taste like what my mom used to make! The question I have is that after canning, there is air at the top, when I rotate the bottle around I see the air bubble moving around. They were water processed for the correct time and all of the lids snapped down within a minute of taking them out of the water (after resting in the hot water for five minutes). Is this a problem or is that just a void as opposed to air?

@MelissaKNorris 4 года назад

No problem as long as the air bubble doesn't move when the jar is stting on the counter (you're not moving it).

@teresaly278 Год назад

Hi there my grandma used to make a version of this with pearl onions cauliflower and carrots do you have any recommendations

@tibbs4000 11 месяцев назад

I know your question is a month old but if you see this, Google NewFoundland mustard pickles. That's the type you are looking for. It's loosely based from British picalilly pickles.

@carladurland5194 3 года назад

So ove been learning things i didnt know about canning... it seems to me that just about anything can be canned... but 1 thing i heard that concerns or confuses me is the belief that the acidity of the foid matters in determining if it will preserve safely????🤷‍♀️🤔???

@jimjordan5630 2 года назад

High acid foods can be"water bath" canned. Low acid foods such as meat, fish, beans and most vegetables have to be pressure canned. While there are recommendations for safe shelf life I have personally seen, and eaten, items that were both water bath and pressure canned that were still good several years after canning. I recently ate some pinto beans that were canned in 2016 and tasted fresh and were fine. I hope that this helps.

@zeenasworld 3 года назад

Can I not use the sugar? This will be used for someone who is not using sugar. I am so excited to use this recipe. Thanks.

@MelissaKNorris 3 года назад

It will be really tangy but you can eliminate the sugar however you can't adjust the vinegar ratio, it must stay as written for safety on pH levels

@thread32 10 месяцев назад

How long can you store these in the food storage before they go bad?

@MelissaKNorris 10 месяцев назад

As long as any home canned item, years

@stellamurphy3650 2 года назад

I used apple cider vinegar, my was very sour. don't know if it was the vinegar or not enough sugar

@kimrector8230 3 года назад

do i need a preesure canner for mustard pickles

@jimjordan5630 2 года назад

Not this recipe. Water bath is fine.

@stephaniejackson8555 Год назад

Always loves these pickles. Mom made them with Carrots added to this same ingredient list. She used pearl onions but they are much costlier today. Shame.

@stephanieserblowski2092 Год назад

Is it safe to water bath can this recipe? I notice you are using a pressure canner in your video. I'm just learning to can and wanting to follow all the safety percautions :) When you say to buy the right type of Clear Gel is it "Cook Type"? vs instant? What are some ways that you serve or eat this mustard pickles recipe?

@sandraking9650 Год назад

Pressure canner bottom only is what she is using to Waterbath as needed... notice the flat cookies heat or ? On top only to contain heat

@practicallyheidi8505 2 года назад

Holy Cats! Make it now! Oh my goodness that is heavenly and I hate mustard.

@karab.8621 4 года назад

Question so I did garbanzo beans and they siphoned and turned grey. The cans were totally sealed. Were they still safe? We couldn’t bring our selves to eat them and threw out 9 jars to be safe. That has be the only thing I have ever canned.

@MelissaKNorris 4 года назад

Hi Kara, if more than 1/2 the liquid siphoned out then they're not shelf stable and tossing was wise. If they have more than 1/2 the liquid still in the jar, the beans above the liquid line will discolor, but provided you followed proper procedures and processing times and they sealed, they should be okay

@karab.8621 4 года назад

Thank you! I would say half was gone but, they were still sealed. I will keep that in mind for the next time I get brave enough to try again. 😊

@NYKID10014 3 года назад

Won’t they seal without putting in bath?

@MelissaKNorris 3 года назад

Possibly but it's weaker and a seal doesn't kill bacteria which is the purpose of the water bath.

@Permisiepl 4 года назад

In printable instruction you mention 12 hours in salty ice water, here just one hour :)

@MelissaKNorris 4 года назад

Good eye, you can do up to 12 hours or as short as 1, I'll edit that

@Permisiepl 4 года назад

Thanks for a nice recipe, I will try it with some cucumbers too large to eat raw, I hope it will work :)

@jimjordan5630 2 года назад

@@MelissaKNorris 35 years ago a man I worked with gave me a recipe for bread and butter pickles that called for sliced cukes and onions along with some garlic cloves to be mixed with ice, salt and water in a cooler for 24 hours. Then spices and sugar mixed and added to vinegar and water to make brine. The cukes, onions and garlic were strained, rinsed and packed into the jars and then the brine added and put into the water bath. I moved and lost the recipe several years later and have not found one that seems similar. What a shame as those were some of the best B&B pickles that I've had, and I'm not a great fan of them, but those were good! Thank you for the videos and info!

@spiritualinsight 4 года назад

Is there a mustard pickled egg recipe or can you use this for eggs?

@MelissaKNorris 4 года назад

You can't safely can pickled eggs at home but I don't think this would work for eggs in the fridge because it's thicker sauce

@zeenasworld 3 года назад

Can I take off the peelings?

@MelissaKNorris 3 года назад

If you want, pickling cucumbers don't have thick skin anyways

@zeenasworld 3 года назад

Cool.

@momwoods8726 3 года назад

You can also use Thermo-Flo or Permo-Flo, both are Amish products that act the same as ClearJel and cost about 50% less. If you live near a Dutch Pantry or other Amish store you can purchase it there. On another note, I'm a public health educator, state fair canning judge and I teach canning classes. I'd really like to see folks who create videos get in the habit of tying their hair back. It's the very first thing we do in class before scrubbing our hands clean. Just a thought. For those of you who'd like to take a free online course from the experts the National Center for Home Preservation offers an entire course for you to teach yourself how to can at your own pace. Their website even includes a course for teaching your children or 4H group. You'll find many tried and true recipes on the site as well. Happy Canning! Here's the NCHP website link: nchfp.uga.edu/

@jimjordan5630 2 года назад

Thank you!

@BeeHappy968 Год назад

I totally agree on tying the hair back! I don’t let any helpers in my kitchen without doing so first.

@tibbs4000 11 месяцев назад

She is not making this to be sold commercially. These pickles are for personal consumption. So there is no need for a public health representative to advise her to tie back her hair.

@elsielukiv2410 3 года назад

You said the mustard bean pickle recipe too fast it was hard too follow not all of us can be young like you but still like to can thank you

@MelissaKNorris 3 года назад

That's why the printable recipe is on my website the link is in the video description

@trishfrench1927 3 года назад

I see you threw your onion skins into the copper container. Are you saving them for broth?

@MelissaKNorris 3 года назад

I do most the time but during canning season I have too many usually

@vintagemoss9578 4 года назад

Is this a sweet mustard pickle?

@MelissaKNorris 4 года назад

I wouldn't call it sweet

@ericvail3456 4 года назад

Anyone who grew up with traditional mustard pickles probably won't like using the clear gel. Gives it a much different texture and mouth feel; it ruined my whole batch. I do like using small zucchini, though if I'm short on cucs.

@MelissaKNorris 4 года назад

Hmm I've done it both ways and don't notice a texture difference.

@stevenholton438 6 месяцев назад

What no cauliflower?!

@gracereeves8964 4 года назад

Just surprised with all the homesteading and raising your own meat etc etc that you have an ELECTRIC range and not GAS. Was that your only choice when your house was made? I'd think you'd be more self-sufficient if the "power" goes out with gas. Just really curious about this.

@MelissaKNorris 4 года назад

Yes it was the only option we could afford and when the power is out we cook on the woodstove or outside with Dutch ovens in our fire pit