Ingredients for Small Batch Mixed Vegetable Mustard Pickles
- Pickling Cucumber
- Cauliflower Florets
- White Pearl Onion
- Pickling Salt
- 4 cups lukewarm water (for brine) + 1 cup water (for pickling liquid)
- Granulated Sugar
- All Purpose Flour
- Dry Mustard
- Celery Seed
- Turmeric
- 2 cups white vinegar
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How to Make Small Batch Mixed Vegetable Mustard Pickles
- Trim the ends of each cucumber and slice into ½-inch thick rounds.
- In a large, non-reactive bowl, combine 4 cups sliced cucumbers, 2 cups cauliflower florets, and 1 cup thinly sliced onions.
- In a separate bowl, dissolve ½ cup kosher salt in 4 cups lukewarm water.
- Pour the salt brine over the vegetables, ensuring they are fully submerged. If necessary, add more brine to completely cover. Let stand for 24 hours at room temperature.
- After 24 hours, thoroughly drain the vegetables in a colander and rinse well under cold water.
- In a large saucepan, whisk together 2 cups sugar, ¼ cup all-purpose flour, 2 tablespoons yellow mustard seeds, 1 tablespoon celery seeds, 1 teaspoon turmeric, and 2 cups white vinegar.
- Add 1 cup water to the saucepan and whisk until smooth.
- Bring the mixture to a rolling boil over high heat, stirring constantly, until thickened (about 5-7 minutes).
- Add the drained vegetables to the boiling mixture. Return to a boil for 30 seconds, stirring gently.
- Carefully remove hot, sterilized pint or quart jars from a boiling water bath.
- Using a slotted spoon, pack the hot vegetables into the prepared jars, leaving ½-inch headspace.
- Ladle the hot pickling liquid over the vegetables, leaving ½-inch headspace.
- Remove any air bubbles by gently tapping the jars.
- Wipe the rims of the jars clean. Place lids and rings on the jars, tightening fingertip-tight.
- Process in a boiling water bath: pints for 10 minutes, quarts for 15 minutes. Adjust processing time based on altitude. Let jars cool completely before checking for seals.
- Once cooled, check seals. Store in a cool, dark place and enjoy!
Nutrition Information (Approximate per serving)
Sodium
473 g
Sugar
499g
Fat
1g
Carbs
47g
