Golden Tangy Mustard Pickles: Homemade Zesty Delight

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.

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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:

Instructions:

1. 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.

2. 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.

3. Prepare the Pickling Solution:

   • Rinse the pot and add 4 cups of white vinegar.
   • Bring the vinegar to a boil over medium heat.

4. 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.

5. 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.

6. Add the Vegetables:

   • Add the blanched vegetables to the pickling solution, stirring to coat them evenly.

7. 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.

8. Seal the Jars:

   • Cover the jars with warm canning lids and screw on the bands fingertip tight.

9. Process the Jars:

   • Place the filled jars in a boiling water canner and process them for 10 minutes.

10. 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! 🥒🌶️