Small Batch Mixed Vegetable Mustard Pickles Recipes

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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

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

SWEET PICKLED GARDEN VEGETABLES



Sweet Pickled Garden Vegetables image

I love the pickled vegetables from the grocery store and this recipe sounds even better. This recipe comes from The New Polish Cuisine by Chef Michael J. Baruch and it is in the savory salad section.

Provided by lauralie41

Categories     Lunch/Snacks

Time 30m

Yield 1 quart

Number Of Ingredients 8

2 lbs assorted fresh vegetables, such as Kirby cucumbers, baby carrots, celery, cauliflower, red peppers, and pearl onions
2 1/2 cups water, cooled
1/4 cup cider vinegar
1/4 cup sugar
1 1/2 teaspoons sea salt
1 teaspoon pickling spices
1 teaspoon whole black peppercorn
8 sprigs fresh dill

Steps:

  • Using a glass bowl combine water, vinegar, sugar, sea salt, pickling spice, and peppercorns until well mixed.
  • Wash and dry vegetables, than cut into florets. In another glass bowl place the vegetables and dill, then pour all the brine over them.
  • Cover with plastic wrap and refrigerate for 3 to 4 days before serving.

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