Recipe: Mustard Pickles

My concern with the other recipe is that it seems to have a large amount of flour. It would be concerned with the density of it. I also don't see any directions for processing it. So, I would not allow the lids to seal, but put them on after it cools and store in the fridge.

Here is a recipe that seems to be fine to process, it contains only 3 Tbsp. flour. There is a recipe for some corn relish from USDA that contains flour (1/4 cup mixed in 1/4 cup water) as an optional ingredient, so I know it is possible to add to some specific canning recipes. Also, the mustard pickle with cauliflower and other vegetables also contains some flour.

MUSTARD PICKLES

2 lb. cucumbers, diced or sliced
1 lb. onion, diced or sliced
1/2 cup pickling salt
Apple cider vinegar
Approximately 9 cups sugar
1 hot pepper
2 tbsp. dry mustard
3 tbsp. flour
3 tbsp. turmeric

Cover cucumbers with enough water to cover in an enamel or glass pan. Add salt and let stand overnight.

In the morning, drain off salt water, put in onions and fill with apple cider vinegar (just cover cucumber and onions). Add sugar to suit taste, approximately 9 cups. Cut one hot pepper very fine. Add to cucumbers and onions. Add mustard. Let boil 5 minutes.

Mix enough water with flour and turmeric to make a smooth thick liquid. Stir it into pickles. Put in hot jars and seal.

Place in water bath for 5 minutes. Start timing when water returns to a boil.

Makes 4-6 pints