Mixed Mustard Pickles

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Servings: 1 cups Difficulty: Advanced
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Crisp, tangy, and golden pickled vegetables in a savory mustard sauce.
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Mixed Mustard Pickles

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 cups Calories: 101.0

Description

These Mixed Mustard Pickles are a vibrant, homemade condiment that brings a punch of flavor to any meal. Featuring crisp cauliflower florets, sweet red and green peppers, and tiny pearl onions, this recipe creates a beautiful medley of textures. The vegetables are simmered in a rich, tangy brine thickened with flour and dry mustard, resulting in a glossy, golden coating that clings perfectly to each piece. The flavor profile is a perfect balance of sweet, sour, and savory, with just enough heat from the mustard to wake up the palate. Ideal for serving alongside roasted meats, sandwiches, or as a sophisticated addition to a charcuterie board, these pickles are a pantry staple that tastes infinitely better than store-bought versions.

Ingredients

Directions

  1. Wash the cauliflower and break it into small, bite-sized florets.
  2. Wash, seed, and halve the green and red peppers, then cut them into 1/4-inch thick rings.
  3. Pour boiling water over the pearl onions, let stand for 5 minutes, then slip off the skins.
  4. Combine the cauliflower, peppers, and onions in a large bowl.
  5. Cover the vegetables completely with cold water mixed with 1 cup of salt.
  6. Let the vegetables stand in the brine for 16 hours to draw out moisture and crisp up.
  7. Drain the vegetables well and place them in a large kettle.
  8. Bring the vegetables just to a boil, then drain them again.
  9. In a separate medium saucepan, combine vinegar, sugar, and celery seed.
  10. Heat the vinegar mixture over medium heat until it reaches a rolling boil.
  11. In a small bowl, whisk together the flour, dry mustard, and turmeric with a small amount of cold water to form a smooth, lump-free paste.
  12. Slowly stir the flour paste into the boiling vinegar mixture, blending well to prevent lumps.
  13. Add the drained vegetables to the vinegar mixture.
  14. Cook uncovered for 20 minutes, stirring constantly to prevent sticking and ensure even coating.
  15. Ladle the hot pickles immediately into clean, hot sterilized jars, leaving appropriate headspace.
  16. Seal the jars according to the manufacturer's directions and process in a hot water bath canner as recommended for your altitude.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 101.0kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 18.7mg1%
Total Carbohydrate 23.2g8%
Dietary Fiber 5.7g23%
Sugars 10.9g
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pickles, mustard, cauliflower, onions, peppers, preserving, condiment, vegan, vegetable, brine, canning, appetizer, side dish, golden, crunchy, tangy, homemade, pantry, gift, party
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