Mustard Pickles Recette

This family-favourite recipe, straight from a 1970s Prince Edward Island Women's Institute cookbook, transforms garden-fresh cucumbers into tangy, irresistible mustard pickles! Perfect alongside holiday feasts, hearty meat and potatoes, or as a zesty burger relish. These pickles are bursting with flavour and guaranteed to become a new family favourite.

Préparation 30 min

Cuisson 86 min

Calories 499.2 kcal

Protéines 11g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Mustard Pickles

Onion
4 large cucumbers (about 3 pounds), peeled, seeded, and cut into 1-inch pieces. If using young, firm cucumbers, you may leave the skin on.
1 medium head cauliflower, cut into small florets
Sweet Red Peppers
6 cups granulated sugar
1/4 cup all-purpose flour
1 teaspoon turmeric
Celery Seeds
2 tablespoons yellow mustard powder
6 cups white vinegar
Pickling Spices

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Comment préparer Mustard Pickles

**Prepare the Vegetables:** Peel and cut the onions into medium-sized pieces. Peel the cucumbers, remove the seeds and centers, and cut into 1-inch pieces. If using young, firm cucumbers, you can leave the skin on. Cut the cauliflower into small florets and dice the red pepper.
**Brine the Vegetables:** In a large bowl, combine the salt and water. Add the prepared vegetables, along with a pinch of alum (optional). Gently stir, ensuring all vegetables are submerged. Cover and let stand overnight in the refrigerator.
**Drain and Rinse:** After soaking overnight, drain the vegetables thoroughly and rinse under cold water.
**Make the Spice Bag:** Place the pickling spice in 3-4 layers of cheesecloth and tie it securely with string or kitchen twine.
**Prepare the Pickling Sauce:** In a large saucepan, combine 3 cups of vinegar, 3 cups of sugar, and the spice bag. Bring to a boil over medium-high heat. Once boiling, remove the spice bag and discard.
**Thicken the Sauce:** In a separate bowl, whisk together the remaining 3 cups of vinegar, 3 cups of sugar, flour, mustard powder, turmeric, and celery seed. Gradually whisk this mixture into the hot vinegar and sugar mixture in the saucepan.
**Simmer the Pickles:** Continue stirring constantly with a whisk until the sauce has thickened to a desired consistency. Reduce heat to low, add the drained vegetables, and simmer gently for 25 minutes, stirring occasionally to prevent scorching.
**Canning (Optional):** While the mixture is still hot, carefully ladle the pickles into hot, sterilized jars, leaving 1/2-inch headspace. Process in a boiling water bath according to your preferred canning method for safe storage. If not canning, allow to cool completely in jars before storing in the refrigerator.
**Cool and Enjoy:** Let the pickles cool completely before storing in the refrigerator. Enjoy! These pickles will develop even more flavour over time.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

377g

Fat

Carbs

37g

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Questions fréquentes

Combien de temps faut-il pour préparer Mustard Pickles ?

Mustard Pickles prend environ 116 minutes du début à la fin — environ 30 minutes de préparation et 86 minutes de cuisson.

Combien de calories contient Mustard Pickles ?

Mustard Pickles contient environ 499.2 calories par portion, avec environ 11 g de protéines, 37 g de glucides et 5 g de lipides.

De quels ingrédients ai-je besoin pour Mustard Pickles ?

Les principaux ingrédients de Mustard Pickles sont Onion, Cucumbers, Cauliflower, Sweet Red Peppers, Sugar, Flour. Consultez la liste complète avec les quantités ci-dessus.