Favorite Mustard Pickles

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.

Cooking Method: Boiling

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 6

Calories: 1778.6

Dietary: Vegan, Vegetarian

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

12 ea Med. Sized Cucumbers
6 ea Med. Sized Onions
6 ea Red Peppers, Seeded
2 quart Gherkins (Small Cucumbers)
2 quart Pearl Onions, Peeled *
2 ea Large Heads Cauliflower **
1 1/2 cup Pickling Salt
8 cup Sugar
8 cup Cider Vinegar
1 1/2 cup Unbleached Flour
1/2 cup Dry Mustard
3 tablespoon Tumeric
2 tablespoon Celery Salt

Directions

1
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.
2
Place each group of vegetables into separate large bowls. Sprinkle each bowl with about 1/4 cup of pickling salt.
3
Cover the whole vegetables (gherkins, pearl onions, cauliflower) with cold water. Let all vegetables stand at room temperature overnight to draw out moisture.
4
The next morning, drain the chopped vegetables in a colander. Drain the whole vegetables and pat them dry thoroughly with a clean kitchen towel.
5
Combine all drained and dried vegetables in a large preserving kettle or heavy-bottomed pot.
6
Stir in the sugar and 6 cups of the cider vinegar. Bring the mixture to a boil over medium heat, stirring occasionally.
7
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.
8
Gradually stir the mustard paste into the boiling vegetable mixture. Continue to stir constantly until the sauce thickens slightly and coats the vegetables evenly.
9
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.

Keywords: mustard pickles, gherkins, cauliflower pickles, cider vinegar, preserved vegetables, canning, condiment, pickling, vegetable relish, golden pickles, tangy, crunchy, homemade pickles, mustard sauce, pantry staple

Read it online: https://www.chefs-mate.com/recipe/favorite-mustard-pickles/