Homemade Mustard Pickles Recipe

Name: Homemade Mustard Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts green tomatoes cut into 1 inch chunks; 1 bunch celery stalks cut into 1/2 inch pieces; 4 each sweet red bell peppers seeded, cut in 1 inch pieces; 1 quart pearl onions peeled; 3 whole cauliflower florets cut into flowerets; 4 large cucumbers peeled, seeded, sliced; 4 quarts water ice cold; 1 cup salt; 7 cups sugar; 1 cup flour, all-purpose; 6 tablespoons dry mustard; 1 1/2 tablespoons turmeric; 1 quart apple cider vinegar boiling

Servings: persons

2 quarts green tomatoes cut into 1 inch chunks
1 bunch celery stalks cut into 1/2 inch pieces
4 each sweet red bell peppers seeded, cut in 1 inch pieces
1 quart pearl onions peeled
3 whole cauliflower florets cut into flowerets
4 large cucumbers peeled, seeded, sliced
4 quarts water ice cold
1 cup salt
7 cups sugar
1 cup flour, all-purpose
6 tablespoons dry mustard
1 1/2 tablespoons turmeric
1 quart apple cider vinegar boiling

1
Place all vegetables in a large enamel kettle and sprinkle with pickling salt.
2
Pour ice water over all.
3
Let stand overnight.
4
Bring to a boil, then drain thoroughly and divide evenly between two preserving kettles.
5
Mix sugar, flour, mustard, and turmeric together.
6
Stir boiling hot vinegar into flour mixture and mix well.
7
Divide evenly between two kettles of vegetables.
8
Working with one kettle of vegetables at a time, bring to a boil and boil gently for 5 minutes, stirring well to prevent flour from lumping.
9
Ladle into sterile pint jars, leaving 1/2 inch headroom.
10
Adjust lids and process in a boiling water bath for 15 minutes.
11
Remove and complete seals.

1590

kcal

Calories

Fat

397

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 13 ingredients. The key ingredients include: 2 quarts green tomatoes cut into 1 inch chunks, 1 bunch celery stalks cut into 1/2 inch pieces, 4 each sweet red bell peppers seeded, cut in 1 inch pieces, 1 quart pearl onions peeled, and more.

Yes, Homemade 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.

That's it — enjoy your meal!

Homemade Mustard Pickles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions