Grandmother'S Mustard Pickles Recipe

Name: Grandmother'S Mustard Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds small pickling cucumbers, cut into slices or chunks; 8 cups pearl onions, peeled; 1 head cauliflower, broken into florets; 4 red bell peppers, seeded and chopped; 1 cup coarse salt; 2 cups water; 1 cup all-purpose flour; 6 tablespoons dry mustard powder; 1 1/2 cups white sugar; 1 tablespoon ground dried turmeric; 8 cups apple cider vinegar

Servings: persons

2 pounds small pickling cucumbers, cut into slices or chunks
8 cups pearl onions, peeled
1 head cauliflower, broken into florets
4 red bell peppers, seeded and chopped
1 cup coarse salt
2 cups water
1 cup all-purpose flour
6 tablespoons dry mustard powder
1 1/2 cups white sugar
1 tablespoon ground dried turmeric
8 cups apple cider vinegar

1
In a large bowl, combine the cucumbers, onions, cauliflower and bell pepper. Stir together the salt and water; pour over the vegetables. Cover, and let stand overnight at room temperature.
2
Sterilize 5 (1 quart) jars with lids and rings. Keep in a hot water bath until needed.
3
Transfer the vegetables and brine to a large pot and set over medium heat. Bring just to a simmer, but remove from the heat before they come to a boil. Pour into a colander and drain thoroughly.
4
Dry out the large pot and stir together the flour, mustard powder, sugar and turmeric in it. Stir in just enough apple cider vinegar to make a smooth paste, then stir in the remaining vinegar. Bring to a boil, stirring frequently, and boil until thick and creamy, 10 to 15 minutes. Add the vegetables and simmer over medium heat until vegetables are tender but not overcooked, 5 to 10 minutes.
5
Pack into hot 1 quart jars, filling to 1/2 inch of the rim. Seal with lids and rings. Process in a bath of simmering water for 10 minutes, then cool to room temperature. Refrigerate any jars that do not seal properly and consume within two weeks.

836

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 2 pounds small pickling cucumbers, cut into slices or chunks, 8 cups pearl onions, peeled, 1 head cauliflower, broken into florets, 4 red bell peppers, seeded and chopped, and more.

Yes, Grandmother'S Mustard Pickles 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.

Grandmother'S Mustard Pickles

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