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Mixed Mustard Pickles

Mixed Mustard Pickles recipe image
These Mixed Mustard Pickles are a vibrant, shelf-stable condiment perfect for adding crunch and flavor to any meal. A colorful medley of cauliflower, green peppers, red peppers, onions, green tomatoes, and cucumbers is brined to ensure crispness, then simmered in a tangy vinegar brace thickened with mustard and turmeric. The result is a glossy, golden pickle with a delightful balance of sweet, sour, and spicy notes. Ideal for serving alongside sandwiches, burgers, or as part of a charcuterie board, these pickles offer a homemade quality that store-bought versions often lack.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 205
Dietary: Vegan
Description
These Mixed Mustard Pickles are a vibrant, shelf-stable condiment perfect for adding crunch and flavor to any meal. A colorful medley of cauliflower, green peppers, red peppers, onions, green tomatoes, and cucumbers is brined to ensure crispness, then simmered in a tangy vinegar brace thickened with mustard and turmeric. The result is a glossy, golden pickle with a delightful balance of sweet, sour, and spicy notes. Ideal for serving alongside sandwiches, burgers, or as part of a charcuterie board, these pickles offer a homemade quality that store-bought versions often lack.
Directions
  1. 1
    Wash the cauliflower and break it into small, bite-sized flowerettes.
  2. 2
    Wash, seed, and halve the green and red peppers, then cut them into 1/4-inch thick rings.
  3. 3
    Pour boiling water over the small white onions, let stand for 5 minutes to loosen skins, then peel and slice if desired.
  4. 4
    Wash the green tomatoes and cut them into eighths.
  5. 5
    Prepare the pickling cucumbers by slicing them as specified (whole or sliced).
  6. 6
    In a large non-reactive bowl, combine the cauliflower, peppers, onions, tomatoes, and cucumbers.
  7. 7
    Dissolve 1 cup of salt in 1 quart of cold water and pour this brine over the vegetables, ensuring they are fully submerged.
  8. 8
    Cover the bowl and let the vegetables stand for 16 hours to draw out moisture and crisp up.
  9. 9
    After 16 hours, drain the vegetables thoroughly in a colander.
  10. 10
    Transfer the drained vegetables to a large kettle or stockpot.
  11. 11
    Heat the vinegar, 2 cups of sugar, and celery seed in a separate saucepan until boiling.
  12. 12
    In a small bowl, mix the flour, dry mustard, turmeric, and 2 cups of cold water to form a smooth paste.
  13. 13
    Stir the mustard paste into the boiling vinegar mixture, blending well to prevent lumps.
  14. 14
    Pour the hot vinegar mixture over the vegetables in the kettle.
  15. 15
    Bring the mixture to a boil, then reduce heat and cook uncovered for 20 minutes, stirring constantly to prevent sticking.
  16. 16
    Ladle the hot pickles immediately into clean, hot sterilized jars, leaving appropriate headspace.
  17. 17
    Wipe the jar rims, seal with lids, and process in a hot water bath canner according to your altitude and manufacturer directions.

Nutrition Facts

Servings 1 serving

Amount Per Serving
Calories 205kcal
% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 38mg2%
Total Carbohydrate 47g16%
Dietary Fiber 10.5g42%
Sugars 24g
Protein 8.4g17%

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

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