Eva’S Mustard Pickle Recipe

Name: Eva’S Mustard Pickle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 50 whole Medium Pickling Cucumber (3 - 4 Inches); 3 pounds Pickling Or Pearl Onions; 2 whole Large Heads Of Cauliflower; 1 cup Salt; Water For Brine; 1/2 gallons White Vinegar; 4 ounces, weight Colman's Dried Mustard; 3 Tablespoons Pickling Salt, Or Regular Salt; 4 cups Sugar; 1 Tablespoon Turmeric; 1 Tablespoon Curry Powder; 1 Tablespoon Celery Seed; 1 Tablespoon Powdered Ginger; 1 cup Flour; 2 whole Red Peppers, Finely Chopped

Servings: persons

50 whole Medium Pickling Cucumber (3 - 4 Inches)
3 pounds Pickling Or Pearl Onions
2 whole Large Heads Of Cauliflower
1 cup Salt
Water For Brine
1/2 gallons White Vinegar
4 ounces, weight Colman's Dried Mustard
3 Tablespoons Pickling Salt, Or Regular Salt
4 cups Sugar
1 Tablespoon Turmeric
1 Tablespoon Curry Powder
1 Tablespoon Celery Seed
1 Tablespoon Powdered Ginger
1 cup Flour
2 whole Red Peppers, Finely Chopped

1
The night before, chop up pickling cucumbers into 1/2 slices. Peel onions by pouring boiling water over them and letting stand for about 2 minutes. Drain and place in an ice water bath to stop the cooking. Using a sharp knife, cut off the ends and peel. Chop up cauliflower into 1/2 -3/4 inch pieces. In a large pan or bowl, cover vegetables with cold water and add one cup of salt. Stir and set aside overnight.
2
The next day, drain and rinse thoroughly. Pour vegetables into a large stock pot and cover with about 1/2 gallon vinegar. Bring to a boil. Add mustard, pickling salt, sugar, and other spices. Add flour to thicken and return to a boil. Add finely chopped red peppers. Simmer for 1 hour. Sauce should thicken.
3
Using safe canning methods, bottle in pint jars in a boiling water canner. Check with your local state extension office for processing times. For my altitude in the Mountain West it's 20 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 50 whole Medium Pickling Cucumber (3 - 4 Inches), 3 pounds Pickling Or Pearl Onions, 2 whole Large Heads Of Cauliflower, 1 cup Salt, and more.

Yes, Eva’S Mustard Pickle falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eva’S Mustard Pickle

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