Small Batch Mixed Vegetable Mustard Pickles
Elevate your homemade pickling game with these Small Batch Mixed Vegetable Mustard Pickles, a tangy and vibrant addition to any table. This recipe combines crisp cauliflower, carrots, cucumber spears, and red bell peppers, all bathed in a bold mustard-infused brine seasoned with fragrant garlic, black peppercorns, turmeric, and mustard seeds. With just 30 minutes of prep and cook time, these quick-pickled vegetables are perfect for those who love big flavors in small batches. Whether served as a snack, a zesty topping for sandwiches, or alongside roasted meats, these pickles pack a punch of sweet, tangy, and spicy goodness. Easy to prepare, with no canning required, they’re the perfect refrigerator pickle recipe for beginners and experienced picklers alike!
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Recipe Information
Ingredients
- 250 grams Cauliflower florets
- 200 grams Carrots, sliced into thin rounds
- 200 grams Cucumber, sliced into spears
- 150 grams Red bell pepper, cut into strips
- 300 milliliters White vinegar
- 200 milliliters Water
- 100 grams White sugar
- 2 tablespoons Yellow mustard seeds
- 1 teaspoon Ground turmeric
- 1 teaspoon Dry mustard powder
- 1 tablespoon Kosher salt
- 2 cloves Garlic, minced
- 1 teaspoon Black peppercorns
Instructions
Thoroughly wash and dry the vegetables. Cut the cauliflower into bite-sized florets, slice the carrots into thin rounds, cut the cucumber into spears, and slice the red bell pepper into strips.
Blanch the cauliflower and carrots in boiling water for 2 minutes, then immediately transfer them to an ice water bath to stop the cooking process. Drain and pat the vegetables dry.
In a medium saucepan over medium-high heat, combine white vinegar, water, white sugar, mustard seeds, ground turmeric, dry mustard powder, kosher salt, minced garlic, and black peppercorns. Stir and bring the mixture to a boil.
Reduce the heat to medium and let the brine simmer for 5 minutes to allow the flavors to meld together.
Place the prepared vegetables (cauliflower, carrots, cucumber, and red bell pepper) in clean, sterilized jars. Pack them tightly but do not crush the vegetables.
Carefully pour the hot mustard brine over the vegetables in the jars, ensuring they are fully submerged. Leave about 1/2 inch of headspace at the top of each jar.
Tap the jars gently on the counter to remove any air bubbles. Wipe the rims of the jars clean with a damp cloth, then seal with lids and bands.
Allow the jars to cool to room temperature. Once cool, refrigerate for at least 24 hours to allow the flavors to develop. The pickles will taste even better after 2–3 days.
Store the pickles in the refrigerator and consume within 2 weeks for best flavor and freshness.
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2010 mg | 87% | |
| Total Carbohydrate | 158.9 g | 58% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 125.3 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2467 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.
