Mustard Pickles Recipe With Cauliflower

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GRANDMOTHER'S MUSTARD PICKLES



Grandmother's Mustard Pickles image

My grandmother used to make these many years ago and all of us looked forward to dinner at her home where she would serve them. She is now 98 years old and it is up to her grand daughters to make them for her.

Provided by SWIZZLESTICKS

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h30m

Yield 40

Number Of Ingredients 11

2 pounds small pickling cucumbers, cut into slices or chunks
8 cups pearl onions, peeled
1 head cauliflower, broken into florets
4 red bell peppers, seeded and chopped
1 cup coarse salt
2 cups water
1 cup all-purpose flour
6 tablespoons dry mustard powder
1 ½ cups white sugar
1 tablespoon ground dried turmeric
8 cups apple cider vinegar

Steps:

  • In a large bowl, combine the cucumbers, onions, cauliflower and bell pepper. Stir together the salt and water; pour over the vegetables. Cover, and let stand overnight at room temperature.
  • Sterilize 5 (1 quart) jars with lids and rings. Keep in a hot water bath until needed.
  • Transfer the vegetables and brine to a large pot and set over medium heat. Bring just to a simmer, but remove from the heat before they come to a boil. Pour into a colander and drain thoroughly.
  • Dry out the large pot and stir together the flour, mustard powder, sugar and turmeric in it. Stir in just enough apple cider vinegar to make a smooth paste, then stir in the remaining vinegar. Bring to a boil, stirring frequently, and boil until thick and creamy, 10 to 15 minutes. Add the vegetables and simmer over medium heat until vegetables are tender but not overcooked, 5 to 10 minutes.
  • Pack into hot 1 quart jars, filling to 1/2 inch of the rim. Seal with lids and rings. Process in a bath of simmering water for 10 minutes, then cool to room temperature. Refrigerate any jars that do not seal properly and consume within two weeks.

Nutrition Facts : Calories 93.1 calories, Carbohydrate 18.8 g, Fat 0.6 g, Fiber 0.9 g, Protein 1.8 g, Sodium 2292.3 mg, Sugar 10.3 g

DELICIOUS GOLDEN MUSTARD PICKLES



Delicious Golden Mustard Pickles image

These are the best mustard pickles that you will ever have...if you love mustard pickles, and have some time, these are well-worth the time and effort to prepare, once you make these a few times, you will probably do them with your eyes closed!...a definate must-make! Note: plan ahead, the blanched veggies have to sit for 12 hours.

Provided by Kittencalrecipezazz

Categories     Low Protein

Time P2D

Yield 20 cups

Number Of Ingredients 11

1 large cauliflower
14 cups sliced pickling cucumbers
6 cups diced onions
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 cup pickling salt
5 cups white vinegar
4 cups granulated sugar
1 cup all-purpose flour
1/2 cup mustard powder
2 tablespoons turmeric powder

Steps:

  • Trim the core off of cauliflower; cut into bite-size florets to make 8 cups.
  • Place in a large stockpot, along with cucumbers, onions, red and green peppers.
  • Sprinkle with 1/2 cup pickling salt; cover with cold water.
  • Set aside in cool spot (do not refrigerate) for 12 hours.
  • Return the pot to element; bring veggie mixture just to a boil, over med-high heat; drain in large colander, discarding brine.
  • Set the veggies aside.
  • Rinse the pot.
  • Add 4 cups of vinegar; bring to boil over medium heat.
  • Meanwhile, in a large bowl, whisk together, sugar, flour, mustard and tumeric powder; whisk in 1 cup water, and remaining vinegar to make a smooth paste.
  • Whisk into hot vinegar, and bring to a boil; reduce heat, and simmer, stirring constantly until smooth and thickened (amout 3 minutes).
  • Add the veggies, stir to coat.
  • Bring to a boil, stirring gently.
  • Ladle into 2-cup hot canning jars, leaving 1/2-inch head space.
  • Cover with warm discs; screw on bands fingertip tight.
  • Process in boiling water canner for 10 minutes.
  • Remove, and let cool on rack.

MUSTARD PICKLE



Mustard pickle image

Like your piccalilli chunky? James Martin's version has whole baby onions, cauliflower pieces and tomatoes

Provided by James Martin

Categories     Condiment, Snack

Time 50m

Yield Makes about 2 large jars

Number Of Ingredients 12

225g table salt
450g baby onions or shallot (quartered if shallots)
225g cherry tomato
450g cauliflower florets
450g cucumber , deseeded and diced
1 tbsp caper
125g butter
25g plain flour
500ml malt vinegar
100g caster sugar
1 tbsp turmeric
2 ½ tsp mustard powder

Steps:

  • Dissolve the salt in about 4 litres of water. Put the onions or quartered shallots, tomatoes and cauliflower in a large bowl and cover with the salted water. Cover with cling film and keep in the fridge or a cool place for 24 hrs.
  • Drain the vegetables in a colander and tip them into a large preserving pan or flameproof dish. Add the cucumber and capers, and cover with 2 litres of fresh water. Bring to the boil and cook for 10 mins. Drain the vegetables and tip into a large bowl.
  • Melt the butter in a saucepan, then add the flour and stir well to make a roux. Slowly add the vinegar, stirring all the time, and cook for a few mins until thickened. Add the sugar, turmeric and mustard powder, and season with black pepper. Pour over the vegetables and stir to combine. Pack the vegetables into sterilised jars (see tip below) and seal.
  • Leave in the fridge for at least 5 days before eating, so that the vegetables can absorb all the mustardy flavours. Will keep in the fridge for 6 weeks.

Nutrition Facts : Calories 34 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

SWEET MUSTARD PICKLES



Sweet Mustard Pickles image

This makes a great condiment for sandwiches. My Grandmother made this when I was a boy and I have it on a sandwich nearly every day.

Provided by matt

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 10h20m

Yield 64

Number Of Ingredients 11

3 ¾ quarts water
1 cup salt
1 large head cauliflower, chopped into bite size pieces
6 ½ pounds onions, diced
2 cucumbers, diced
1 ⅔ quarts cider vinegar
1 cup flour
4 cups white sugar
2 tablespoons mustard powder
1 tablespoon curry powder
1 tablespoon ground turmeric

Steps:

  • Combine the water and salt in a large pot. Add the cauliflower, onion, and cucumber to the pot and allow to soak overnight.
  • Bring the mixture to a boil over medium-high heat; simmer until the vegetables are tender; drain. Add the vinegar, flour, sugar, mustard powder, curry powder, and turmeric to the vegetables and bring to a boil; reduce heat to medium-low and simmer until the mixture thickens, stirring occasionally.
  • Ladle into sterilized jars; seal. Process in a boiling-water canner for 5 minutes.

Nutrition Facts : Calories 84.7 calories, Carbohydrate 19.4 g, Fat 0.2 g, Fiber 1.2 g, Protein 1.1 g, Sodium 8.8 mg, Sugar 14.9 g

CAULIFLOWER PICKLES



Cauliflower Pickles image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 3 pint/500 ml jars

Number Of Ingredients 18

4 cups cider vinegar
1/4 cup sugar
1 heaping tablespoon chopped ginger
1 teaspoon whole cloves
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon fenugreek seeds
1 teaspoon black mustard seeds
1 teaspoon smoked paprika
1 teaspoon whole peppercorns
1 teaspoon salt
8 green cardamom pods
5 garlic cloves
4 cups cauliflower florets (about half a large cauliflower)
2 cups sliced carrots
3 whole dried red chilies
1 onion, chopped

Steps:

  • Sterilize 3 pint/500 ml mason jars and their lids (See Cook's Notes.)
  • Place a large pot onto the stove top and add the vinegar, sugar, ginger, cloves, coriander, cumin, fennel, fenugreek, mustard seeds, smoked paprika, peppercorns, salt, cardamom and garlic. Turn the heat to medium and bring to a boil. Boil until the sugar has dissolved, about 3 minutes. Add the cauliflower, carrots, chilies and onion, and bring back to a boil. Reduce the heat to medium and let simmer for 5 minutes.
  • Carefully spoon the vegetables evenly into the sterilized jars, sliding a chili into each jar, and then top with the hot vinegar. Place the lids firmly in place and leave on a counter top to cool completely. Store the jars in the fridge for up to 1 month.

UNCLE BILL'S MUSTARD PICKLES



Uncle Bill's Mustard Pickles image

This recipe has been a family favorite for many years. I made some changes to the original family recipe to enhance the flavor of the finished product.

Provided by William Uncle Bill

Categories     Cauliflower

Time 14h18m

Yield 8 jars

Number Of Ingredients 12

6 large cucumbers (fewer seeds the better)
3 large sweet red peppers, seeded and diced
3 large green peppers, seeded and diced
3 tablespoons pickling salt or 3 tablespoons coarse salt
2 cups cauliflower florets
1 large onion, minced
3 stalks celery, chopped fine
4 cups white vinegar
4 cups granulated sugar
5 tablespoons dry mustard
1 teaspoon turmeric
1/2 cup cold water

Steps:

  • Wash and finely chop cucumbers.
  • Seed and dice sweet red and green peppers.
  • Place chopped cucumbers and peppers in a large bowl.
  • Sprinkle over with pickling salt, cover and let sit overnight.
  • The next morning, drain off the liquid and discard.
  • Finely chop cauliflower, onion and celery and mix in with the cucumbers and peppers.
  • Transfer vegetables to a large cooking pot.
  • Add vinegar and sugar and bring to a boil.
  • Reduce heat and simmer for 10 to 15 minutes until vegetables are just tender, DO NOT OVERCOOK.
  • In a small bowl, mix mustard and turmeric in a half cup of cold water.
  • When vegetables are nearly done, mix in mustard mixture and stir until well blended and bring mixture back to just boil.
  • Sterilize and prepare canning jars of your choice.
  • Fill jars to within 1/4" of the top of the jars.
  • Apply lids and screw tops and process according to the method you are most familiar with.
  • When jars are sealed and cooled, label and store in a cool, dark place.

Nutrition Facts : Calories 524.3, Fat 2.6, SaturatedFat 0.3, Sodium 2650.5, Carbohydrate 122.1, Fiber 5.6, Sugar 110.4, Protein 5.1

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