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 Scott B.

I like things spicy so I tried using hot mustard powder instead or regular it gave a tiny bit more zing but still not enough for me... so I added a half table spoon of cayenne and now it's got sweet and heat.... great recipe

Ingredients Nutrition

Directions

  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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