Grammie Bea's Fabulous Mustard Pickles

Dive into nostalgia with "Grammie Bea's Fabulous Mustard Pickles," a cherished family recipe that brings bold flavor to your table! Perfectly crisp pickling cucumbers, tender cauliflower florets, and tangy pearl onions are bathed in a luscious mustard sauce infused with turmeric, dry mustard powder, and a hint of cloves. The result? A vibrant balance of sweet, tangy, and savory flavors that only gets better with time. These pickles are a labor of love, combining traditional techniques like brining and water bath canning with simple pantry staples to create a condiment that shines on sandwiches, charcuterie boards, or as a standalone snack. Whether you're a seasoned canner or trying your hand at preserving for the first time, this recipe is a must-make for pickle lovers everywhere.

Nutriscore Rating: 56/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 10

Ingredients

• 12 cups Small pickling cucumbers
• 4 cups Cauliflower florets
• 3 cups Small onions (pearl onions work well)
• 0.5 cups Coarse salt
• 3 cups White sugar
• 0.75 cups All-purpose flour
• 3 tablespoons Dry mustard powder
• 1 tablespoon Ground turmeric
• 1 teaspoon Ground cloves
• 5 cups White vinegar
• 1 cup Cold water

Directions

Step 1

Wash the cucumbers thoroughly and slice them into bite-sized pieces. Break the cauliflower into small florets. Peel the onions if using pearl onions.

Step 2

Place the cucumbers, cauliflower, and onions in a large bowl. Sprinkle with the coarse salt, stir to coat evenly, and cover with cold water. Let sit for at least 4 hours or overnight.

Step 3

Drain the vegetables and rinse thoroughly to remove excess salt. Set aside.

Step 4

In a large pot, combine the sugar, flour, mustard powder, turmeric, and ground cloves.

Step 5

Gradually whisk in the white vinegar and cold water to form a smooth mixture with no lumps.

Step 6

Place the pot over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble. This will form the mustard sauce.

Step 7

Add the drained vegetables to the pot and stir to coat them thoroughly in the mustard sauce.

Step 8

Bring the mixture to a gentle boil and simmer for 10 minutes, stirring occasionally to ensure even coverage and cooking.

Step 9

Ladle the hot pickles into sterilized jars, leaving about 1/2 inch of headspace. Seal tightly with sterilized lids.

Step 10

Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.

Step 11

Let the jars cool completely and store in a cool, dark place for at least 2 weeks to let the flavors develop before serving.

Nutrition Facts

Serving size	(6246.3g)

Amount per serving	% Daily Value*
Calories	3739.2

Total Fat 12.0g	0%
Saturated Fat 1.0g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 45853.7mg	0%
Total Carbohydrate 837.9g	0%
Dietary Fiber 51.4g	0%
Total Sugars 680.3g
Protein 52.7g	0%

Vitamin D 0IU	0%
Calcium 889.6mg	0%
Iron 25.4mg	0%
Potassium 7980.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2.9%

Protein: 5.7%

Carbs: 91.3%