How to Make Mustard Pickles

How to Make Mustard Pickles How to Make Mustard Pickles Mustard pickles go well with a number of dishes. You can serve the pickle with a pot roast or ham as well with various sandwiches and rolls. The pickle can be made through a set of different recipes and ingredients. Some of the simple recipes suggest soaking the sliced cucumbers in a solution of vinegar and dried mustard and get the delicious pickle. However, the pickle can also be made by adding some other vegetables like pearl onion, cauliflower, and red bell peppers. People love to use the pickling cucumber as the smaller sizes of these vegetables allow them to store easily inside the jars.

Ingredients

2 pounds of small pickling cucumbers, cut into chunks or slices
8 cups of pearl onions, peeled
1 head cauliflower, broken into florets
4 red bell peppers, seeded and chopped
1 cup of coarse salt
2 cups of water
1 cup of all-purpose flour
6 tablespoons of dry mustard powder
1 1/2 cups of white sugar
1 tablespoon of ground dried turmeric
8 cups of apple cider vinegar

Instructions

Add the sliced cucumbers, peeled onions, cauliflower florets, and chopped red bell peppers to a large sized bowl. Combine all these ingredients well. Stir in the coarse salt and water together and pour the mixture over the combined vegetables. Cover the bowl and allow the mixture to stand in the same state overnight at the normal room temperature.
Sterilize five 1 quart jars along with the rings and lids, and keep these inside hot batch water till you will need these.
Transfer the vegetable mixture to a large pot and put the pot on heat. Set the heat over medium and bring the mixture to a simmer. Remove the pot from heat before the mixture comes to a boil. Transfer the dish to a colander and drain the mixture thoroughly.
Now remove the mixture from the large pot and dry it out completely. Stir in the all-purpose flour, dry mustard powder, white sugar and ground dried turmeric to the pot. Add the apple cider vinegar required to form a smooth paste. Combine all these ingredients and prepare a smooth mixture. Now stir in the remaining vinegar.
Put the pot on heat and bring the mixture to a boil. Cook the mixture for about 10 to 15 minutes by stirring it continuously. Once the mixture turns creamy and thick, add the cooked vegetables. Cook the dish for about 5 to 10 minutes over medium heat. Check the dish frequently to prevent the vegetables from being overcooked. Remove the pot from heat and transfer the mixture into the sterilized hot jars. Keep filling each jar till the mixture reaches ½ inch from the rim. Seal the jars with lids and rings. Transfer the jars to the hot bath water and simmer for about 10 minutes.
Remove the jars from bath water and allow these to cool at room temperature. Keep the jars in refrigerator and entertain your guests with the delicious home made mustard pickles.