Favorite Mustard Pickles
Description
This classic batch of mustard pickles is a vibrant condiment perfect for elevating sandwiches, charcuterie boards, or hearty stews. Featuring a colorful mix of cucumbers, gherkins, cauliflower, and red peppers, the vegetables are preserved in a sweet and tangy cider vinegar brine. The hallmark of this recipe is the thick, golden mustard sauce that coats each piece, providing a robust, zesty flavor profile balanced by subtle notes of celery salt and turmeric. These pickles offer a satisfying crunch and a bright acidity that cuts through rich foods beautifully. Ideal for summer canning projects or as a homemade gift, they develop even more complex flavors over time. A pantry staple that brings a burst of homemade charm to any meal.Ingredients
Directions
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Separate the vegetables into three groups: finely chop the medium cucumbers, medium onions, and seeded red peppers; keep the gherkins, peeled pearl onions, and cauliflower florets whole.
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Place each group of vegetables into separate large bowls. Sprinkle each bowl with about 1/4 cup of pickling salt.
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Cover the whole vegetables (gherkins, pearl onions, cauliflower) with cold water. Let all vegetables stand at room temperature overnight to draw out moisture.
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The next morning, drain the chopped vegetables in a colander. Drain the whole vegetables and pat them dry thoroughly with a clean kitchen towel.
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Combine all drained and dried vegetables in a large preserving kettle or heavy-bottomed pot.
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Stir in the sugar and 6 cups of the cider vinegar. Bring the mixture to a boil over medium heat, stirring occasionally.
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In a small bowl, combine the remaining 2 cups of cider vinegar with the flour, dry mustard, turmeric, and celery salt. Mix until a smooth, lump-free paste forms.
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Gradually stir the mustard paste into the boiling vegetable mixture. Continue to stir constantly until the sauce thickens slightly and coats the vegetables evenly.
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Immediately ladle the hot pickles into sterilized jars, leaving appropriate headspace. Seal the jars at once according to standard canning procedures.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1778.6kcal
- % Daily Value *
- Total Fat 2.9g5%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 234215.4mg9759%
- Total Carbohydrate 425.4g142%
- Dietary Fiber 13.7g55%
- Sugars 346.7g
- Protein 15.4g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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