Great Aunt Vera's Sweet Mustard Pickle
Bring a taste of nostalgia to your table with **Great Aunt Vera's Sweet Mustard Pickle**, a timeless family recipe that blends crisp pickling cucumbers, tender cauliflower florets, and sweet onions in a zesty mustard-based sauce. This traditional pickle boasts a vibrant golden hue thanks to a touch of turmeric, while the perfect balance of tangy white vinegar, granulated sugar, and warming mustard powder creates a symphony of flavors. Perfect as a condiment for sandwiches, cured meats, or cheese platters, this homemade pickle is not only irresistibly delicious but also surprisingly easy to prepare. With just a few simple steps—like salting the vegetables to enhance their crunch and simmering everything together for a rich, aromatic finish—you’ll have a jar of tangy-sweet perfection ready to transform any meal. Make sure to let it rest for a week to develop its full flavor profile. Perfect for canning enthusiasts and lovers of homemade preserves!
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Ingredients
- 500 grams Pickling cucumbers (small, firm, and fresh)
- 250 grams Cauliflower (cut into small florets)
- 200 grams Onions (finely diced)
- 2 tablespoons Fine sea salt
- 500 milliliters White vinegar
- 250 grams Granulated sugar
- 2 tablespoons Mustard powder
- 1 teaspoon Turmeric powder
- 2 tablespoons Cornflour (cornstarch)
- 100 milliliters Water
Directions
Step 1
Wash the pickling cucumbers thoroughly and slice them into bite-sized pieces. Place them in a large bowl.
Step 2
Add the cauliflower florets and diced onions to the bowl with the cucumber slices.
Step 3
Sprinkle the vegetables with the sea salt and mix well. Cover and let sit for 1-2 hours to draw out excess moisture.
Step 4
After 1-2 hours, rinse the vegetables in cold water to remove the salt. Drain well and set aside.
Step 5
In a large saucepan, combine the white vinegar and granulated sugar. Heat over medium heat, stirring, until the sugar dissolves completely.
Step 6
In a small bowl, mix the mustard powder, turmeric powder, and cornflour with 100 milliliters of water to form a smooth paste.
Step 7
Gradually add the mustard mixture to the saucepan with the vinegar and sugar. Whisk continuously to avoid lumps and bring the mixture to a gentle bubbling boil.
Step 8
Add the prepared vegetables to the saucepan. Stir well to ensure the vegetables are fully coated with the mustard sauce.
Step 9
Reduce the heat to a simmer and cook the pickle for 10-15 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Step 10
Remove the pickle mixture from the heat and let it cool slightly.
Step 11
Spoon the mixture into sterilized glass jars, ensuring the vegetables are fully submerged in the sauce. Seal the jars tightly and allow them to cool completely at room temperature.
Step 12
Store in a cool, dark place for at least 1 week before opening to allow the flavors to develop fully. Refrigerate after opening.
Nutrition Facts
| Serving size | (1867.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1383.7 |
| Total Fat 6.3g | 0% |
| Saturated Fat 1.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 11750.0mg | 0% |
| Total Carbohydrate 313.1g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 270.0g | |
| Protein 14.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 292.4mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 2324.8mg | 0% |
Source of Calories