Mustard Pickles

Recipe by Mendi
READY IN: 1hr 26mins




  • Peel and cut onions into medium sized pieces.
  • Peel cucumbers, remove seeds and centres.
  • Cut to desired size.
  • If cucumbers are green and not too ripe, skin may be left on.
  • Separate cauliflower into small flowerets.
  • Dice red peppers.
  • Make a brine to cover vegetables of 1/2 cup coarse salt to 1 quart water.
  • Add a pinch of alum and let stand overnight (up to 24 hours).
  • Then Drain vegetables and prepare sauce.
  • Pickling bag: put spice in 3-4 layers of cheescloth and close tightly with string or a knot.
  • set aside Boil 3 cups of the vinegar with 3 cups of the sugar and pickling spice bag for 1 minute.
  • Remove pickling spice bag and throw out.
  • Combine remaining sugar, remaining vinegar, flour, mustard powder, turmeric and celery seed and add to hot mixture.
  • Cook sauce until thick, continually stirring with whisk.
  • Add vegetables and cook slowly for 25 minutes, stirring occasionally.
  • Be careful not to scorch.
  • Ladle into hot, sterilized jars, while mixture is still hot.