These pickles got their nickname at Derrick's birthday party because Tim can't read very well. . . So I suppose I will have to call them Chewonky Pickles when we finally open Cote's Cafe and Pickle Emporium!! They are more of a condiment than something you eat on it's own, but they came out really tasty. So, without further ado, here is the recipe! This recipe should make around 7 pint jars.
Chunky "Chewonky" Mustard Pickles
14c Cubed seeded peeled pickling or field cucumbers (@ 1/2 in cubes)
6c Finely chopped onions
1/4c Pickling or canning salt
3c Granulated Sugar
4tbsp ClearJel (this is a special starch used for canning that isn't really sold in stores. I bought a bag on Amazon)
1/4c Dry Mustard
1tbsp Ground Ginger
1tsp Ground turmeric
1/2c water
2c White vinegar
1 Red bell pepper, seeded and finely chopped
1. In a large glass or stainless steel bowl, combine cucumbers and onions. Sprinkle with pickling salt, cover and let stand at room temperature for 1 hour. Transfer to a colander placed over a sink and drain thoroughly.
2. Meanwhile, prepare canner, jars and lids.
3. In a large stainless steel saucepan, combine sugar, ClearJel, mustard, ginger and turmeric. Stir well. Gradually blend in water. Add vinegar and red pepper. Bring to a boil over medium-high heat, stirring frequently to dissolve sugar and prevent lumps from forming. Reduce heat and boil gently, stirring frequently, until mixture thickens, about 5 minutes. Add drained cucumber mixture and return to a boil.
4. Ladle cucumber mixture into hot jars, leaving 1/2 inch head space. Remove air bubbles and adjust head space, if necessary, by adding hot cucumber mixture. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
We have enjoyed these pickles on hot dogs and burgers and I am sure they would be very good as a pairing for any kind of BBQ!! I hope you enjoy them!!
Love, Sarah
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