Delicious Golden Mustard Pickles
Tangy, vibrant, and brimming with bold flavors, these Delicious Golden Mustard Pickles are the perfect way to preserve summer’s bounty. Featuring crisp cucumbers, tender cauliflower florets, and sweet onions, this recipe combines fresh vegetables with a zesty mustard sauce infused with turmeric and celery seed for a delightful golden hue. The pickles are thickened to perfection with cornstarch and sweetened with just the right touch of sugar, creating a balanced blend of tangy and savory. With only 45 minutes of prep and minimal cooking time, these pickles are an ideal addition to everything from sandwiches to charcuterie boards. Let them sit for a week to enhance their flavor, then enjoy the dazzling taste of homemade pickles that will brighten any plate. Keywords: golden mustard pickles, homemade pickles, tangy pickles recipe, mustard turmeric pickles, easy pickle recipe.
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Recipe Information
Ingredients
- 6 medium Cucumbers
- 4 cups Cauliflower florets
- 2 medium Onions
- 1/3 cup Salt
- 4 cups White vinegar
- 2.5 cups Granulated sugar
- 1/4 cup Dry mustard powder
- 1 tablespoon Turmeric
- 1 teaspoon Celery seed
- 1/4 cup Cornstarch
- 1/2 cup Cold water
Instructions
Wash the cucumbers, cauliflower, and onions thoroughly.
Slice the cucumbers into thin rounds, separate the cauliflower into small florets, and chop the onions finely.
Place the prepared vegetables into a large bowl, sprinkle with the salt, and cover with water. Let sit for 2 hours to draw out excess moisture.
After 2 hours, drain the vegetables and rinse with cold water to remove excess salt. Set aside.
In a large pot, combine the white vinegar, granulated sugar, dry mustard powder, turmeric, and celery seed. Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar.
In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly add this mixture to the pot while stirring constantly to thicken the liquid.
Once the mustard sauce has thickened, add the prepared vegetables to the pot. Stir well to coat the vegetables evenly with the sauce.
Simmer the mixture for 10-15 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Carefully transfer the hot pickles into sterilized glass jars, leaving about 1/2 inch of headspace. Seal the jars with sterilized lids and bands.
Let the jars cool to room temperature before storing them in the refrigerator or processing them in a boiling water bath for long-term storage.
Allow the pickles to sit for at least 1 week before eating to develop their full flavor.
Nutrition Facts
Calories |
2885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 37956 mg | 1650% | |
| Total Carbohydrate | 639.5 g | 233% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 545.5 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 728 mg | 56% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 5349 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
