Delicious Golden Mustard Pickles
Description:
Welcome to the world of irresistibly tangy and flavorful mustard pickles! If you’re a fan of these zesty treats and have a bit of time on your hands, you’re in for a treat. These pickles are the epitome of homemade goodness, and once you’ve mastered the recipe, you’ll find yourself whipping up batches with ease, almost like second nature. A definite must-make for pickle enthusiasts everywhere! Just a heads up, though: these pickles require a bit of planning ahead, as the blanched veggies need to sit for 12 hours before the magic happens.
Recipe Category: Low Protein
Keywords: Low Cholesterol, Healthy, Weeknight, Canning
Nutritional Information (per serving):
- Calories: 257.8
- Fat Content: 1.6g
- Saturated Fat Content: 0.1g
- Cholesterol Content: 0mg
- Sodium Content: 2848.7mg
- Carbohydrate Content: 57.7g
- Fiber Content: 3.3g
- Sugar Content: 45.2g
- Protein Content: 3.7g
Yield: 20 cups
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cauliflower | 1 |
| Pickling cucumbers | 14 |
| Onions | 6 |
| Green bell pepper | 1 |
| Red bell pepper | 1 |
| Pickling salt | 1/2 cup |
| White vinegar | 5 cups |
| Granulated sugar | 4 cups |
| All-purpose flour | 1 cup |
| Mustard powder | 1/2 cup |
| Turmeric powder | 2 tsp |
Instructions:
-
Prepare the Vegetables:
- Trim the core off the cauliflower and cut it into bite-size florets, yielding approximately 8 cups.
- Place the cauliflower florets in a large stockpot along with the pickling cucumbers, onions, red bell pepper, and green bell pepper.
- Sprinkle the vegetables with 1/2 cup of pickling salt and cover them with cold water.
- Set the pot aside in a cool spot (do not refrigerate) for 12 hours to allow the flavors to develop.
-
Blanch the Vegetables:
- After 12 hours, return the pot to the stove and bring the vegetable mixture just to a boil over medium-high heat.
- Drain the vegetables in a large colander, discarding the brine, and set them aside.
-
Prepare the Pickling Solution:
- Rinse the pot and add 4 cups of white vinegar.
- Bring the vinegar to a boil over medium heat.
-
Prepare the Pickling Paste:
- In a large bowl, whisk together the granulated sugar, all-purpose flour, mustard powder, and turmeric powder until well combined.
- Gradually whisk in 1 cup of water and the remaining vinegar to create a smooth paste.
-
Combine and Cook:
- Whisk the pickling paste into the hot vinegar in the pot, ensuring it’s fully incorporated.
- Bring the mixture to a boil, then reduce the heat and simmer, stirring constantly, until the mixture is smooth and thickened, about 3 minutes.
-
Add the Vegetables:
- Add the blanched vegetables to the pickling solution, stirring to coat them evenly.
-
Pack the Jars:
- Bring the mixture to a boil once more, stirring gently.
- Ladle the pickles into 2-cup hot canning jars, leaving 1/2-inch of headspace at the top.
-
Seal the Jars:
- Cover the jars with warm canning lids and screw on the bands fingertip tight.
-
Process the Jars:
- Place the filled jars in a boiling water canner and process them for 10 minutes.
-
Cool and Store:
- Remove the jars from the canner and let them cool on a rack before storing them in a cool, dark place.
These Delicious Golden Mustard Pickles are now ready to add a burst of flavor to your favorite sandwiches, salads, or charcuterie boards. Enjoy the tangy goodness of homemade pickles any time of year! 🥒🌶️
