Mustard Pickles
Tangy, vibrant, and packed with crunch, these homemade Mustard Pickles are a timeless treat that combines crisp vegetables with a rich, savory mustard sauce. Featuring a colorful medley of cucumbers, cauliflower, pearl onions, and green beans, this recipe preserves the freshness of each ingredient with a tangy brine before bathing them in a golden, spiced sauce made with dry mustard powder, turmeric, and white vinegar. The creamy mustard base, thickened to perfection, clings to every piece for a burst of flavor in every bite. Perfect as a topping for sandwiches, a side dish for hearty meals, or a tangy snack straight out of the jar, these pickles are a must-have addition to your fridge. Ready in just a few simple steps, this classic recipe ensures delicious results with minimal effort. Treat your taste buds to these easy homemade Mustard Pickles today!
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Recipe Information
Ingredients
- 4 cups, sliced Cucumber
- 2 cups Cauliflower florets
- 1 cup Pearl onions
- 1 cup, trimmed Green beans
- 4 cups Water
- 8 tablespoons Salt
- 2 tablespoons Dry mustard powder
- 1 teaspoon Turmeric
- 1.5 cups Sugar
- 0.5 cup All-purpose flour
- 2 cups White vinegar
- 1 cup Cold water
Instructions
Wash and prepare the vegetables: slice the cucumbers, divide the cauliflower into small florets, trim the green beans, and peel the pearl onions.
In a large bowl, combine the water and salt to make a brine. Add the prepared vegetables and let them soak for 3 hours, or overnight in the refrigerator, to help them stay crisp.
After soaking, drain the vegetables and rinse them well under cold water. Set aside.
In a large pot, whisk together the dry mustard powder, turmeric, sugar, and all-purpose flour.
Gradually add the cold water to the dry mixture, whisking continuously to make a smooth paste.
Slowly incorporate the white vinegar into the paste, whisking to avoid lumps.
Place the pot over medium heat and cook, stirring constantly, until the mixture thickens to a smooth, mustard-like consistency. This should take about 5-7 minutes.
Add the drained vegetables to the mustard sauce and gently stir to coat them evenly with the sauce.
Bring the mixture to a gentle simmer and cook for about 10 minutes, stirring occasionally, until the vegetables are slightly tender but still crisp.
Remove the pot from the heat and let the pickles cool slightly.
Transfer the pickles into sterilized jars while still warm, ensuring the mustard sauce completely covers the vegetables.
Seal the jars tightly, allow them to cool to room temperature, and refrigerate them. For the best flavor, let the pickles sit for at least 24 hours before serving.
Nutrition Facts
Calories |
1784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 56948 mg | 2476% | |
| Total Carbohydrate | 398.2 g | 145% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 320.1 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2466 mg | 52% | |
*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.
