Mustard Pickles Recipe

Name: Mustard Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups chunks unpeeled pickling cucumbers; 4 cups cauliflower florets; 1 cup white pearl onion; 1 cup red pearl onion; 1 red pepper, chopped; 1 green pepper, chopped; 1/3 cup pickling salt; 1 1/2 cups granulated sugar; 3 tablespoons clearjel food starch; 1 tablespoon dry mustard; 1 tablespoon mustard seeds; 1 teaspoon ground turmeric; 3 1/4 cups cider vinegar; 2 tablespoons grated gingerroot

Servings: persons

8 cups chunks unpeeled pickling cucumbers
4 cups cauliflower florets
1 cup white pearl onion
1 cup red pearl onion
1 red pepper, chopped
1 green pepper, chopped
1/3 cup pickling salt
1 1/2 cups granulated sugar
3 tablespoons clearjel food starch
1 tablespoon dry mustard
1 tablespoon mustard seeds
1 teaspoon ground turmeric
3 1/4 cups cider vinegar
2 tablespoons grated gingerroot

1
In a stainless steel saucepan, combine cucmbers, cauliflower, pearl onions, red and green peppers. Toss with salt; stir in 1 cup water. Cover and let stand in a cool place over night, stirring occasionally.
2
Next Day: Place 5 (2 cup) Mason Jars in a boiling water canner; fill with water, cover and bring to a boil. Set screw bands aside; heat snap lids in hot, not boiling water. Keep jars and snap lids hot until ready to use.
3
Drain vegetables; rinse well under lots of cool running water and drain thoroughly. Set aside.
4
In a large, deep, stainless steel saucepan, combine sugar, ClearJel, mustards, turmeric, cider vinegar and ginger root; bring to a boil, stirring until thickened. Add vegetables and return mixture to a boil that cannot be stirred down.
5
Ladle hot vegetables and liquid into a hot jar within 1/2 inch of top rim (headspace). Using a nonmetallic utensil, remove any air bubbles. Wipe jar rim, removing any stickiness.
6
Center snap lid on jar; apply screw band securely and firmly until resistance is met - fingertip tight. Do not over tighten. Place jar in canner. Repeat for remaining pickles.
7
Cover canner; return water to a boil. Process for 15 minutes.
8
Remove jars without tilting. Cool upright, undisturbed, for 24 hours.
9
Do not retighten screw bands. After cooling check jar seals. Sealed lids curve downwards. Remove screw bands, wipe and dry bands and jars.
10
Store screw bands and separately or replace loosely on jars, as desired.
11
Label and store jars in dark cool place.

541

kcal

Calories

123

Carbs

Protein

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.

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 14 ingredients. The key ingredients include: 8 cups chunks unpeeled pickling cucumbers, 4 cups cauliflower florets, 1 cup white pearl onion, 1 cup red pearl onion, and more.

Yes, 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!

Mustard Pickles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions