Best Mixed Mustard Pickles Recipes

SMALL BATCH MIXED VEGETABLE MUSTARD PICKLES

Small Batch Mixed Vegetable Mustard Pickles image

This is the recipe I use. It makes a small batch about 5 quarts. It is an east coast favourite (I am from New Brunswick, Canada) and is typically served with meat and potato meals.

Provided by Chef burnt toast

Categories Canadian

Time 1h20m

Yield 5 quarts

Number Of Ingredients 12

Ingredients

1 quart pickling cucumber (about 1.5 lbs/625 g)
4 cups cauliflower florets (1 small head)
1 cup peeled white pearl onion
1/2 cup pickling salt
6 cups water (lukewarm)
3 cups granulated sugar
1/2 cup all-purpose flour
3 tablespoons dry mustard
1 tablespoon celery seed
1 1/2 teaspoons turmeric
3 cups vinegar
1/2 cup water

Steps:

Cut a thin slice from the ends of each cucumber and cut into thick slices. Place cucumbers, califlower and onions in a large non-reactive container. Combine salt with lukewarm water, stirring until dissolved. Pour over vegetables and let stand 24 hours. Make sure vegetables are covered, I often have to make the brine a couple of times to have them covered.
After 24 hours, drain the vegetables well, and rinse them well.
Combine sugar, flour, mustard, celery seeds and tumeric in a large saucepan, stir until well mixed. Whisk in vinegar and water. Bring to to a boil over high heat stirring constantly, until smooth and thickened. Add vegetables and return to a boil for 30 seconds.
Remove hot jars from canner. Remove vegetables from liquid with a slotted spoon; pack into jars. Process 10 minutes for pints (500 ml) jars and 15 minutes for quart (1 L) jars.

Nutrition Facts : Calories 611, Fat 2.3, SaturatedFat 0.2, Sodium 11362.6, Carbohydrate 142.4, Fiber 3.8, Sugar 124.8, Protein 5.2

MIXED MUSTARD PICKLES

Mixed Mustard Pickles image

From The Rodale Food Center. You can use all the vegetables listed, omit a few or use just one kind, like green beans. Just make sure you use an equal weight/measurement to get the total canned yield. Recipe can be cut in half. Posted by Request.

Provided by Diana Adcock

Categories Vegetable

Time 55m

Yield 10 pints

Number Of Ingredients 12

Ingredients

4 1/2 cups white vinegar
1 cup honey
3 tablespoons celery seeds
4 tablespoons mustard seeds
1/2 teaspoon turmeric
4 lbs pickling cucumbers, cut into chunks
1 1/2 lbs small onion, peeled and halved
2 cups celery, cut into 1 inch pieces
2 cups carrot sticks
1/2 lb green beans, whole
2 cups sweet peppers, cut into 1 inch squares
2 cups cauliflower florets

Steps:

In a large enamel or stainless pot combine the vinegar, honey, celery seeds, mustard seeds, and turmeric.
Stir well and over high heat bring to boiling stage.
Add remaining ingredients.
Return product to the boiling stage.
Remove from heat.
Fill hot sterile jars with vegetables.
Cover with hot liquid, leaving 1/2 inch head space.
Process for 5 minutes in a boiling water bath canner.
Makes about 10 pints.

Nutrition Facts : Calories 243.2, Fat 2.3, SaturatedFat 0.2, Sodium 56.8, Carbohydrate 52.3, Fiber 5.7, Sugar 38.1, Protein 4.9

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