Chunky Mustard Pickles

​Chunky Mustard Pickles

Ingredients
14 cups cubed, seeded, peeled pickling cucumbers
6 cups onions, chopped
1/4 cup pickling/canning salt
3 cups sugar
4 tablespoons Clear-Jel
1/4 cup dry mustard
1 tablespoon ground ginger
1 teaspoon turmeric
1/2 cup water
2 cups white vinegar (I used half cider vinegar half white) 
1 red bell pepper, finely chopped and seeded *optional 

Instructions

1. In very large bowl, add cucumbers and onions, sprinkle with pickling salt.
2. Let sit for 1 hour.
3. Place in a colander in the sink and let drain thoroughly.
4. Prepare water-bath canner, jars and lids.
5. In large saucepan combine sugar, mustard, Clear-Jel, ginger and turmeric. Stir well.
6. Slowly add in water and then vinegar and red pepper.
7. Bring to a boil over medium high heat, stirring frequently.
8. Reduce heat and boil gently, until mixture thickens. Continue to stir frequently.
9. When mixture thicken (about 5 minutes) add cucumbers and onions and return to a boil.
10. Ladle into hot jars, leaving 1/2 inch head space.
11. remove air bubbles, wipe rims and affix lids.
12. Process in a boiling water bath for 10 minutes, or according to your altitude.
13. Remove from canner and let sit, undisturbed for 24 hours.

 
Yields: 7 pints

*Pickles are best if left to develop for up to 6 weeks for best flavor  (but they still do taste pretty good if you can't wait that long!)

Recipe Adapted from The Ball Complete Book of Home Preserving
Photos by: Diane Baker for Canning and Cooking at Home