Mustard Pickles

13 ingredients
3 steps

Ingredients

  • 1/4 None small cauliflower, cut into small florets
  • 2 None small zucchini, sliced into thin rounds
  • 1 None small red pepper, cut into 1 inch pieces
  • 1 None mini cucumber, cut into 1 inch pieces
  • 3.5 oz green beans, trimmed, cut into 1 inch pieces
  • 2 tbsp salt
  • 1 tbsp mustard powder
  • 1 tsp ground turmeric
  • 2 tsp ground ginger
  • 1 tbsp flour
  • 1/2 cup apple cider vinegar
  • 1/2 tsp celery seeds
  • 2 tbsp sugar

Directions

  1. 1
    Combine vegetables in a large bowl and sprinkle with salt. Let stand, covered, overnight. The following day, rinse vegetables to remove excess salt and drain.
  2. 2
    Place mustard, turmeric, ginger and flour in a medium saucepan. Gradually add vinegar and stir until smooth. Stir in celery seeds and sugar. Bring to a boil then reduce heat and simmer for 10 mins, or until slightly thickened. Remove from heat and let cool slightly.
  3. 3
    Pack vegetables into clean jars. Pour brine over vegetables, shaking jars to remove air bubbles. Tighten lids and let cool in refrigerator.

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