Small Batch Mixed Vegetable Mustard Pickles Recipe

Name: Small Batch Mixed Vegetable Mustard Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart pickling cucumber (about 1.5 lbs/625 g); 4 cups cauliflower florets (1 small head); 1 cup peeled white pearl onion; 1/2 cup pickling salt; 6 cups water (lukewarm); 3 cups granulated sugar; 1/2 cup all-purpose flour; 3 tablespoons dry mustard; 1 tablespoon celery seed; 1 1/2 teaspoons turmeric; 3 cups vinegar; 1/2 cup water

Servings: persons

1 quart pickling cucumber (about 1.5 lbs/625 g)
4 cups cauliflower florets (1 small head)
1 cup peeled white pearl onion
1/2 cup pickling salt
6 cups water (lukewarm)
3 cups granulated sugar
1/2 cup all-purpose flour
3 tablespoons dry mustard
1 tablespoon celery seed
1 1/2 teaspoons turmeric
3 cups vinegar
1/2 cup water

1
Cut a thin slice from the ends of each cucumber and cut into thick slices. Place cucumbers, califlower and onions in a large non-reactive container. Combine salt with lukewarm water, stirring until dissolved. Pour over vegetables and let stand 24 hours. Make sure vegetables are covered, I often have to make the brine a couple of times to have them covered.
2
After 24 hours, drain the vegetables well, and rinse them well.
3
Combine sugar, flour, mustard, celery seeds and tumeric in a large saucepan, stir until well mixed. Whisk in vinegar and water. Bring to to a boil over high heat stirring constantly, until smooth and thickened. Add vegetables and return to a boil for 30 seconds.
4
Remove hot jars from canner. Remove vegetables from liquid with a slotted spoon; pack into jars. Process 10 minutes for pints (500 ml) jars and 15 minutes for quart (1 L) jars.

769

kcal

Calories

Fat

182

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 12 ingredients. The key ingredients include: 1 quart pickling cucumber (about 1.5 lbs/625 g), 4 cups cauliflower florets (1 small head), 1 cup peeled white pearl onion, 1/2 cup pickling salt, and more.

Yes, Small Batch Mixed Vegetable 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.

Small Batch Mixed Vegetable Mustard Pickles

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