Queen's Mustard Pickle Recipe

Name: Queen's Mustard Pickle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 quarts gherkins (split larger ones lengthwise); 4 quarts cucumbers, chopped into bite sized pieces (dill-size); 1 large cauliflower, broken into flowerettes; 1 quart pickling onions, peeled and left whole (silverskins); 6 small cooking onions, sliced; 3 green peppers, diced; 2 hot red peppers, diced; 4 cups diced celery; 10 cups pickling vinegar; 6 cups sugar; 1 cup flour; 1 ½ cups dry mustard; 1 teaspoon curry powder; 2 tablespoons turmeric; 2 teaspoons celery seeds; 2 tablespoons mustard seeds

Servings: persons

4 quarts gherkins (split larger ones lengthwise)
4 quarts cucumbers, chopped into bite sized pieces (dill-size)
1 large cauliflower, broken into flowerettes
1 quart pickling onions, peeled and left whole (silverskins)
6 small cooking onions, sliced
3 green peppers, diced
2 hot red peppers, diced
4 cups diced celery
10 cups pickling vinegar
6 cups sugar
1 cup flour
1 ½ cups dry mustard
1 teaspoon curry powder
2 tablespoons turmeric
2 teaspoons celery seeds
2 tablespoons mustard seeds

1
Place each veggie in a separate container.
2
Cover each veggie with boiling hot brine (1 cups salt dissolved in 10 cups of boiling water.
3
Let stand overnight.
4
The next day, drain well.
5
While the veggies are draining, combine 7 cups of the vinegar and sugar.
6
Heat to boiling until sugar dissolves.
7
Combine the rest of the ingredients and add to the remaining vinegar, stirring to mix.
8
Temper this mixture with some of the hot vinegar and sugar solution to prevent lumps, then mix all together.
9
Add all the vegetables.
10
Heat until bubbles come to the top (near boiling), stirring constantly to avoid scorching.
11
Fill hot, sterilized jars and seal.

1612

kcal

Calories

Fat

364

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 16 ingredients. The key ingredients include: 4 quarts gherkins (split larger ones lengthwise), 4 quarts cucumbers, chopped into bite sized pieces (dill-size), 1 large cauliflower, broken into flowerettes, 1 quart pickling onions, peeled and left whole (silverskins), and more.

Yes, Queen'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.

Queen's Mustard Pickle

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