Mustard Pickle Recipe


Preparation Time20 MinCooking Time25 Min
Ready In45 MinDifficulty LevelMedium
Health IndexAverageCuisine
VegetarianMain Ingredient


 Cauliflower1 Large, broken
 Pickling cucumber/1 quart sliced cucumber1 Quart
 White onions1 Quart, peeled
 Red peppers2 , sliced
 Salt1 Cup (16 tbs)
 Powdered mustard1⁄4 Cup (4 tbs)
 Firmly packed brown sugar1⁄2 Cup (8 tbs)
 Water1 Cup (16 tbs)
 Vinegar1 Quart
 Celery seed1⁄2 Teaspoon
 Mustard seed2 Teaspoon
 Whole cloves1 Teaspoon
 All purpose flour1⁄4 Cup (4 tbs)
 Turmeric1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1665 Calories from Fat 67

% Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1.4 g6.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6588.8 mg274.5%

Total Carbohydrates 335 g111.7%

Dietary Fiber 52.7 g210.8%

Sugars 199.2 g

Protein 44 g87.7%

Vitamin A 181.1% Vitamin C 1403.8%

Calcium 85.2% Iron 91.9%

*Based on a 2000 Calorie diet


Arrange vegetables in layers in large bowl or enamel preserving kettle, sprinkling each layer with salt.
Let stand overnight.
Mix mustard and sugar in large preserving kettle.
Add water, vinegar, and seeds.
Add cloves and allspice tied in cheesecloth bag.
Bring to a boil.
Add vegetables, bring again to boil and simmer until tender.
Mix flour and turmeric into a paste with a little cold water.
Add to pickles and cook for 5 minutes longer.
Remove spice bag.
Pack pickles into hot sterilized jars and seal.