Small Batch Mixed Vegetable Mustard Pickles

May 12, 2023May 12, 20230 0
Small Batch Mixed Vegetable Mustard Pickles recipe with a tangy kick of mustard flavor
in Pickles

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 quart pickling cucumber ( about 1.5 lbs/625 g )
4 cups cauliflower florets
1 cup peeled white pearl onion
1/2 cup pickling salt
6 cups water ( lukewarm )
3 cups granulated sugar
1/2 cup all-purpose flour
3 tablespoons dry mustard
1 tablespoon celery seed
1 1/2 teaspoons turmeric
3 cups vinegar
1/2 cup water

Nutrision Information

Servings Per Recipe
12
Calories
160
Sugar
34g
Fat
0g
Small Batch Mixed Vegetable Mustard Pickles are a tangy and flavorful way to preserve your seasonal vegetables and add a kick of mustard flavor to any dish. This recipe combines the crispness of pickling cucumbers with the mild sweetness of cauliflower and the pungent flavor of pearl onions. The pickling process preserves the crunchiness of the vegetables while also adding a tangy and slightly sweet flavor that pairs well with sandwiches, burgers, and salads. These pickles are easy to make and can be stored for up to a year, making them a versatile addition to any pantry.

Instructions

1.Cut the cucumbers into small cubes and place them in a large bowl with the cauliflower and pearl onions.
2.In a separate bowl, dissolve the pickling salt in the water and pour it over the vegetables. Let the mixture sit for at least 2 hours to overnight, then drain well.
3.In a large saucepan, whisk together the flour, dry mustard, celery seed, turmeric, and sugar. Stir in the vinegar and 1/2 cup of water.
4.Bring the mixture to a boil over high heat and cook, stirring constantly, until thickened and bubbly.
5.Add the vegetables to the saucepan and stir until well coated in the mustard sauce.
6.Transfer the vegetables and sauce to clean, sterilized jars and tighten the lids. Allow the jars to cool to room temperature before storing them in the refrigerator.

PROS

These Small Batch Mixed Vegetable Mustard Pickles are packed with tangy mustard flavor and are a great way to preserve seasonal vegetables.

They can last up to a year when stored properly in the refrigerator, making them a great option for meal planning and batch cooking.

CONS

These pickles can be high in sugar and sodium, so they should be consumed in moderation as part of a balanced diet.

The pickling process can also break down some of the vegetables’ nutrients and vitamins.

HEALTH & BENEFITS

Despite being high in sugar and sodium, pickled vegetables can still offer some health benefits.
The cauliflower in this recipe is a great source of fiber, vitamin C, and antioxidants, and can aid in digestion and weight loss.
The cucumbers are low in calories and can help hydrate the body, while the pearl onions contain antioxidants and can help regulate blood sugar levels.

Print

Leave a Reply

Your email address will not be published.