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
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.

1284

kcal

Calories

Fat

314

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Eva’S Mustard Pickle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions