Mixed Mustard Pickles

Tangy, vibrant, and bursting with bold flavors, these Mixed Mustard Pickles are the perfect way to preserve the season’s freshest vegetables. This recipe combines a medley of crisp cauliflower florets, cucumbers, carrots, red bell peppers, and onions, all infused with a zesty mustard brine that’s heightened by earthy turmeric and a touch of sweetness from granulated sugar. The unique blend of yellow mustard seeds, dry mustard powder, and vinegar creates a perfectly tangy and slightly spicy marinade that thickens beautifully for a smooth, golden finish. Ideal as a zippy accompaniment to sandwiches, charcuterie boards, or as a standalone snack, these homemade pickles are quick and easy to prepare, ready to enjoy after just 24 hours of refrigeration. Whether you're new to pickling or an experienced enthusiast, this recipe will become a staple in your kitchen pantry.

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 cups Cauliflower florets
• 2 cups Sliced cucumbers
• 1 cup Sliced carrots
• 1 cup Sliced red bell peppers
• 1 cup Chopped onions
• 2 tablespoons Salt
• 2 cups White vinegar
• 1 cup Granulated sugar
• 2 tablespoons Yellow mustard seeds
• 1 teaspoon Ground turmeric
• 2 tablespoons Dry mustard powder
• 1 tablespoon All-purpose flour
• 1 cup Water

Directions

Step 1

In a large bowl, combine the cauliflower, cucumbers, carrots, red bell peppers, and onions.

Step 2

Sprinkle the salt over the vegetables and toss to combine. Let sit for 2 hours to draw out moisture, then rinse thoroughly under cold water and drain well.

Step 3

In a large pot, combine the vinegar, sugar, mustard seeds, and turmeric. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves.

Step 4

In a small bowl, whisk together the mustard powder, flour, and water to form a smooth paste. Add the paste to the vinegar mixture, stirring constantly to prevent lumps.

Step 5

Simmer the brine for 2-3 minutes or until it thickens slightly.

Step 6

Add the drained vegetables to the pot and stir to coat them evenly in the mustard brine.

Step 7

Cook for 5 minutes over low heat to allow the flavors to meld together.

Step 8

Remove from heat and let the pickles cool slightly before transferring them to sterilized jars.

Step 9

Seal the jars tightly and refrigerate for at least 24 hours before enjoying to allow the flavors to develop.

Nutrition Facts

Serving size	2129 grams (2129.0g)

Amount per serving	% Daily Value*
Calories	1320

Total Fat 11.10g	14%
Saturated Fat 1.00g	5%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 14351mg	624%
Total Carbohydrate 283.70g	103%
Dietary Fiber 22.70g	81%
Total Sugars 232.10g
Protein 20.70g	41%

Vitamin D 0IU	0%
Calcium 364mg	28%
Iron 9mg	52%
Potassium 3041mg	65%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 7.6%

Protein: 6.3%

Carbs: 86.1%