Ingredientes para 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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Como fazer 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
1g
Carbs
37g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Canning Condiments Etc Side Dishes Vegetables Canadian Fall Heirloom Historical Holiday Event Vegan Vegetarian Stove Top Dietary Christmas Thanksgiving Seasonal Inexpensive Equipment Number Of Servings Technique 4 Hours Or Less
