Mother Mayne's Mustard Pickle

Bring a taste of tradition to your table with Mother Mayne's Mustard Pickle, a vibrant and tangy homemade relish packed with crisp vegetables like cauliflower, cucumber, green tomatoes, and bell peppers. This old-fashioned recipe combines the perfect blend of yellow mustard powder, ground turmeric, and a touch of sweetness from granulated sugar, all simmered in a velvety mustard sauce made with apple cider vinegar. The overnight brining process ensures the vegetables retain their crunch, while a gentle simmer infuses them with bold flavors. Perfect for canning, these mustard pickles are ideal as a condiment for sandwiches, burgers, or charcuterie boards. Whether you're an experienced home canner or a pickle enthusiast, this recipe delivers a nostalgic, pantry-ready delight your whole family will love.

Nutriscore Rating: 54/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 8

Ingredients

• 1 large head Cauliflower
• 4 medium Cucumber
• 6 medium Green tomatoes
• 4 medium White onions
• 2 medium Green bell peppers
• 6 tablespoons Yellow mustard powder
• 4 cups Granulated sugar
• 4 cups Apple cider vinegar
• 1 cup All-purpose flour
• 2 teaspoons Ground turmeric
• 1 tablespoon Celery seed
• 0.5 cup Salt
• 6 cups Water

Directions

Step 1

Chop the cauliflower into small florets. Peel and dice the cucumbers, dice the green tomatoes, and chop the onions and green bell peppers into small pieces.

Step 2

In a large bowl or stockpot, mix the chopped vegetables with the salt. Cover with the water and let sit for 12 hours or overnight. This will help to draw out moisture from the vegetables.

Step 3

After soaking, drain the vegetables and rinse them thoroughly under cold running water to remove excess salt. Set aside.

Step 4

In a large pot, whisk together the mustard powder, sugar, apple cider vinegar, flour, turmeric, and celery seed until smooth and well combined.

Step 5

Place the pot over medium heat and cook, whisking constantly, until the mixture thickens into a smooth mustard sauce. This should take about 8-10 minutes.

Step 6

Add the drained vegetables to the mustard sauce. Stir well to ensure all the vegetables are evenly coated with the sauce.

Step 7

Simmer the mixture on medium-low heat for 20 minutes, stirring occasionally, until the vegetables are tender but still have a slight crunch.

Step 8

Spoon the hot pickle mixture into sterilized jars, leaving about 1/2 inch of headspace at the top of each jar.

Step 9

Seal the jars with sterilized lids and process in a boiling water bath for 10 minutes to ensure safe preservation.

Step 10

Allow the jars to cool completely before storing in a cool, dark place. For best flavor, let the pickle sit for at least 2 weeks before opening.

Nutrition Facts

Serving size	(6563.9g)

Amount per serving	% Daily Value*
Calories	4584.4

Total Fat 16.4g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 58111.2mg	0%
Total Carbohydrate 1078.8g	0%
Dietary Fiber 53.7g	0%
Total Sugars 890.1g
Protein 57.8g	0%

Vitamin D 0IU	0%
Calcium 887.4mg	0%
Iron 25.4mg	0%
Potassium 7559.5mg	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: 3.1%

Protein: 4.9%

Carbs: 91.9%