Delicious Golden Mustard Pickles

READY IN: 48hrs
Recipe by Kittencal@recipezazz

These are the best mustard pickles that you will ever have...if you love mustard pickles, and have some time, these are well-worth the time and effort to prepare, once you make these a few times, you will probably do them with your eyes closed!...a definate must-make! Note: plan ahead, the blanched veggies have to sit for 12 hours.

Top Review by franday

24 hours soak worked out great, very good recipe.

Ingredients Nutrition


  1. Trim the core off of cauliflower; cut into bite-size florets to make 8 cups.
  2. Place in a large stockpot, along with cucumbers, onions, red and green peppers.
  3. Sprinkle with 1/2 cup pickling salt; cover with cold water.
  4. Set aside in cool spot (do not refrigerate) for 12 hours.
  5. Return the pot to element; bring veggie mixture just to a boil, over med-high heat; drain in large colander, discarding brine.
  6. Set the veggies aside.
  7. Rinse the pot.
  8. Add 4 cups of vinegar; bring to boil over medium heat.
  9. Meanwhile, in a large bowl, whisk together, sugar, flour, mustard and tumeric powder; whisk in 1 cup water, and remaining vinegar to make a smooth paste.
  10. Whisk into hot vinegar, and bring to a boil; reduce heat, and simmer, stirring constantly until smooth and thickened (amout 3 minutes).
  11. Add the veggies, stir to coat.
  12. Bring to a boil, stirring gently.
  13. Ladle into 2-cup hot canning jars, leaving 1/2-inch head space.
  14. Cover with warm discs; screw on bands fingertip tight.
  15. Process in boiling water canner for 10 minutes.
  16. Remove, and let cool on rack.

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