Mustard Pickled Vegetables


Preparation Time: 20 minutes

Cooking Time: 15 minutes

Servings: 4 pints



1 head cauliflower

20 small green tomatoes

3 green bell peppers

4 cups pickling onions

24 2” pickling cucumbers

1 cup sugar

3/4 cup flour

1/2 cup dry mustard

1 tbsp. turmeric

7 cups apple cider vinegar

7 cups water

1 cup pickling (kosher) salt



1. Wash cauliflower and break into florets.

2. Wash tomatoes and quarter.

3. Wash peppers, cut in quarters, remove stem, seeds, and ribs.

4. Cut into 1/2-inch strips.

5. Peel onions.

6. Wash cucumbers, removing stem and blossom ends.

7. Toss vegetables in large non-reactive bowl or pot with salt.

8. Pour a quart of water over all , and let stand overnight.

9. Drain, cover with boiling water, and let stand ten minutes.

10. Drain. Combine sugar, flour, spices, vinegar, and 3 cups of water.

11. Cook until thick.

12. Add vegetables and continue cooking until vegetables are tender-crisp.

13. Pack into pint jars, dividing liquid evenly, and leaving 1/2-inch head space.

14. Wipe rims; screw on lids and rings.

15. Process jars in a boiling water bath for fifteen minutes.



Cholesterol 0mg

Calories 10.1 kcal;

Fat: 0 g;

Carbs: 2 g;


Protein 0 g



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