Sweet Mustard Pickles
Hi and welcome to our website!!
If you are looking for a tasty batch of homemade sweet mustard pickles, look no more.
Because our recipe is easy to follow, affordable and very tasty!!!
Pickling your our vegetables is easy, fun and rewarding!!! So make yourself and cup of tea and sit back and watch our short video tutorial to learn how to make yours today!!!
Turmeric is one of the ingredient's in this tasty sweet mustard sauce and it gives it that bright yellow orange colour.
Pearl onions is so tasty in this recipe, but if you can't find fresh use bottled or another type of onion.
Add the pearl onion, cauliflower and sliced english cucumber to the boiler and top with cold water....Also add one teaspoon or tablespoon of sea salt or pickling salt to the water. You can add the pickling spice to the boiler but only to soak the veggies for one hour or so.
Then after the hour is up, drain the water off and add hot water. Put the spices back into to boiling to cook with the veggies for one hour or until the veggies are tender....NOT over cooked.
Please continue on to our recipe posted below and don't forget to watch our short video tutorial before you go!! Also I will share much steps and photos with you.
This is a link to our cookbooks!!
https://www.bonitaskitchen.com/cookbook
Our two cookbooks!!
Ingredients
- Pearl onions - 2 pounds, or 2 - 375ml jars of pickled onions
- Cauliflower - 1 head
- English cucumber - 1 or 2 each
- Water - 8 cups
- Sea salt or pickling salt - 1 tsp or more
- Bay leaves - 3 each
- Pickling Spice - 1 tbsp
- Mason Jars and lids - 6 each
- Mustard Sauce:
- White vinegar - 3 cups
- Water - 1½ cups
- Sea salt - ½ tsp
- Yellow mustard - 2 tsp
- Mustard seed - 1 tbsp
- Turmeric - 2 tbsp
- White sugar - ¾ cup
- White or black pepper - ½ tsp
- Flour - 4 to 6 tbsp, ½ cup cold water to mix together for thickening
Instructions
Cut the cauliflower in small bit size pieces, slice the english cucumber and peel the pearl onion, then put into a large boiler with 8 cups of cold water or until your vegetables are completely covered sprinkle 1 tsp sea salt or pickling salt in boiler.
Put lid on your boiler and leave soaking for an hour or so, then drain all water off your vegetables and put about 4 to 5 cups of hot water to start boiling vegetables.
Then you will need a cheese cloth put 3 bay leaves and 1 tbsp pickling seeds tie cloth on top then put in water with your vegetables.
Boil for about one hours on low to medium heat stirring occasionally so your vegetables don't burn on the bottom of your boiler, or cook until tender. ( DON’T OVERCOOK )
When your vegetables are medium texture remove from heat and drain off all your water and take the cheese cloth out of your boiler.
You can leave the vegetables in your boiler or put in a large bowl to set aside while you make your mustard sauce.
Ingredients for mustard sauce:
3 Cups white vinegar 1½ Cups water
½ tsp sea salt 2 tsp yellow mustard
1 tbsp mustard seed 2 tbsp Turmeric
3/4 Cup white sugar ½ Tsp white or black pepper
4 to 6 Tbsp Flour & ½ cup cold water to mix together for thickening
Method:
In medium boiler add white vinegar, water, sea salt, yellow mustard, mustard seeds, turmeric, white sugar and pepper start boiler on medium to high heat for 5 minutes keep stirring the mixture until boiled.
In a small bowl mix together 4 to 6 tbsp flour and ½ cup cold water until all lumps are gone from mixture.
Start to pour in your vinegar mixture until all used keep mixing until it starts to thicken, remove from heat and pour over your vegetables and start tossing it together. Cook for another 5 to 10 minutes to get the mustard sauce soaked into the veggies.
When all tossed together start scooping the mustard pickles into your prepared mason jars to bottle.
Please follow your canning instructions to bottle your pickles unless you are going to refrigerate all your pickles. Keep at room temp until cool down, then label and date before storing.
Pickling spice is: allspice, bay leaves, cardamom, cinnamon, cloves, coriander, ginger, mustard seeds, and peppercorns.
Allergens
Have you ever made homemade pickles before?
If not just continue on to more info to make yours today!!
Don’t over cook veggies only until tender.
After you make these pickles you won’t buy them again only make them yourself.
I hope you get to make some of these tasty sweet mustard pickles sometime soon.
Thank you for stopping by and have a wonderful day, on behalf of myself, RMHussey Production and Team.
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Hi Bonita. I’m new to canning. Every video I’ve watched shows a tool to measure how much space to leave at the top of the jar depending on the recipe, Then, just like you showed, wipe the top of the jar before putting on the seal. Also, I’ve heard depending on the product being canned depends on how long you put them in the water bath.
I respect your opinion very much so I’d like you to tell me why you don’t measure the air space (it seems “close enough” is good enough), and also, how long in the water bath or “close enough” applies here as well?