I'm in FL and have always want to visit Canada so beautiful. I watch a channel Mary's Nest and she was making bread and butter pickles. A man was talking about Mustard Pickles I have never had them. He was trying to find me a recipe and there's not much on them, he did find me one he said was close to his moms. I think because of the flour in them people don't make them a lot here in the US there is a lot of debate on canning anything with flour here it's called rebell canning, lol. I did see one recipe using potato starch and it does the same thing thicken the mustard sauce. Thank you so much
There seems to be quite a debate around a number of things that people have been canning quite successfully for many many years. I have seen mustard pickles made that are so thick with the flour used to thicken them that they separate a bit in the jars but give them a stir and they are good as anything. Maybe its safer because you use vinegar in it? It's one of those things that we make and don't think about. People who know me might say I am a Rebel....hahaha
Your videos are my favorite. Thank you so much. I've recently purchased a Nesco electric canner and it was temperamental. Since I've watched yours. I close the valve at 0 instead of at E10. It worked!!! The manual calls for 8 cups of water. Everyone is saying 4. I'm old and learning 😅. I want to can everything in site as long as it goes to next cycle without having to unplug! God Bless
It's so nice to find you! I'm just outside of Edmonton and bought my Nesco a while ago but haven't used it yet. I'm going to binge all your content over the next few days!! My mom told me a story about peeling pearl onions. She had a paper grocery bag half full of them and was peeling them. My grandmother came over and told her she has to blanche them and they squish right out of their jackets! However, for small-batch canning like you did, the jar of onions is GENIUS! Can't wait to make my own in the canner! Thanks for your hard work making your content.
Sammie Dee. This is how I have always made this type of recipe, same as you no water bath canning either, and I'm still here many years after the fact. It is only since I've lived in the USA., that everyone here either water baths for Acidic foods or pressure can for non acidic foods like veg, meats etc. , those really DO need to be pressure canned for sure! All my jams, pickles, chutneys were made then put into jars (not ball jars) put on lids and sat overnight and they sealed and were fine. Now I'm not saying go do your preserves this way just telling you what I used to do years ago!
Hello Sammie, Honestly I have never looked very far into the reason that people are so against canning with flour but I will try find some specifics. My grandmother would keep these pickles for up to 5 years without any problems at all. It wasn't until I started looking up some recipes online that I found out that is should be a problem. Cheers, Colleen
I had this years ago, I’ve not had it since but never forgot how good it was. What is the red item in the mix. The four mixture is not that thick, lots of veggies so not a solid pack.
Question...In your recipe it says 2 cups of white sugar in the salted soaking water but you did not mention it in your review of how you prepared the ingredients . Is this correct? I see that there is 2 cups of white sugar in the sauce . Well, I put the sugar in the soaking water so I'll see how it works out. Wanted to know for future canning. I love mustard pickles.
Hi Kate, I'm sorry I wasn't clear about that. Sometimes I turn the video camera on but my brain doesn't catch up. No the sugar goes into the sauce made with the mustard. I love mustard pickles too and intend to make some more soon as we have been out for awhile now. Best wishes, Colleen
Hello, I have been making this recipe, which my mother and grandmother both used to make, for many years now and find it to just fine. That being said alot of canners won't use flour in recipes. I can only offer my experience but we love these pickles and they keep for a long time in the cupboard. All the best, Colleen
I've made pickles my whole life and I have never done the canning procedure. I just bottle them sit them on the table over night, when the lid pops I put them in my pantry. :)
![Golden Mustard Pickles aka Piccalilli [10x better]](/img/n.gif)
BLESSINGS to you and your family
Love the video, I will try these, Thank You..
I'm in FL and have always want to visit Canada so beautiful. I watch a channel Mary's Nest and she was making bread and butter pickles. A man was talking about Mustard Pickles I have never had them. He was trying to find me a recipe and there's not much on them, he did find me one he said was close to his moms. I think because of the flour in them people don't make them a lot here in the US there is a lot of debate on canning anything with flour here it's called rebell canning, lol. I did see one recipe using potato starch and it does the same thing thicken the mustard sauce. Thank you so much
There seems to be quite a debate around a number of things that people have been canning quite successfully for many many years. I have seen mustard pickles made that are so thick with the flour used to thicken them that they separate a bit in the jars but give them a stir and they are good as anything. Maybe its safer because you use vinegar in it? It's one of those things that we make and don't think about. People who know me might say I am a Rebel....hahaha
Your videos are my favorite. Thank you so much. I've recently purchased a Nesco electric canner and it was temperamental. Since I've watched yours. I close the valve at 0 instead of at E10. It worked!!! The manual calls for 8 cups of water. Everyone is saying 4. I'm old and learning 😅. I want to can everything in site as long as it goes to next cycle without having to unplug! God Bless
It's so nice to find you! I'm just outside of Edmonton and bought my Nesco a while ago but haven't used it yet. I'm going to binge all your content over the next few days!! My mom told me a story about peeling pearl onions. She had a paper grocery bag half full of them and was peeling them. My grandmother came over and told her she has to blanche them and they squish right out of their jackets! However, for small-batch canning like you did, the jar of onions is GENIUS! Can't wait to make my own in the canner! Thanks for your hard work making your content.
Sammie Dee. This is how I have always made this type of recipe, same as you no water bath canning either, and I'm still here many years after the fact. It is only since I've lived in the USA., that everyone here either water baths for Acidic foods or pressure can for non acidic foods like veg, meats etc.
, those really DO need to be pressure canned for sure!
All my jams, pickles, chutneys were made then put into jars (not ball jars) put on lids and sat overnight and they sealed and were fine.
Now I'm not saying go do your preserves this way just telling you what I used to do years ago!
Hello Sammie, Honestly I have never looked very far into the reason that people are so against canning with flour but I will try find some specifics. My grandmother would keep these pickles for up to 5 years without any problems at all. It wasn't until I started looking up some recipes online that I found out that is should be a problem. Cheers, Colleen
Hi, thank you for your video. I have a question. How long before the mustard pickles can be eaten and how should the unopened jars be stored?
I see that you're also in Canada. I'm on Vancouver Island myself. Are you somewhere in BC at 1500 ft?
Hello, Yes I am! We live in Golden, BC at an elevation of 2600 feet.
I had this years ago, I’ve not had it since but never forgot how good it was. What is the red item in the mix. The four mixture is not that thick, lots of veggies so not a solid pack.
Can u leave zucchini sliced to make pickled zucchini and onions
in salt water overnight
Do you have a recipe for mustard relish?
Question...In your recipe it says 2 cups of white sugar in the salted soaking water but you did not mention it in your review of how you prepared the ingredients . Is this correct? I see that there is 2 cups of white sugar in the sauce . Well, I put the sugar in the soaking water so I'll see how it works out. Wanted to know for future canning. I love mustard pickles.
Hi Kate, I'm sorry I wasn't clear about that. Sometimes I turn the video camera on but my brain doesn't catch up. No the sugar goes into the sauce made with the mustard. I love mustard pickles too and intend to make some more soon as we have been out for awhile now. Best wishes, Colleen
Can I use lemon juice instead of vinegar for canning. Our family does not like the harsh taste of vinegar. Please advise. Thank you.
The canning group I am in says that using flour makes this recipe NOT SUITABLE for canning... Im new to canning, is this true? TY
Hello, I have been making this recipe, which my mother and grandmother both used to make, for many years now and find it to just fine. That being said alot of canners won't use flour in recipes. I can only offer my experience but we love these pickles and they keep for a long time in the cupboard. All the best, Colleen
I've made pickles my whole life and I have never done the canning procedure. I just bottle them sit them on the table over night, when the lid pops I put them in my pantry. :)
@@SammieDee87 Do you heat your pickles before putting them in the jar?