SMALL BATCH MIXED VEGETABLE MUSTARD PICKLES
This is the recipe I use. It makes a small batch about 5 quarts. It is an east coast favourite (I am from New Brunswick, Canada) and is typically served with meat and potato meals.
Provided by Chef burnt toast
Categories Canadian
Time 1h20m
Yield 5 quarts
Number Of Ingredients 12
Steps:
- Cut a thin slice from the ends of each cucumber and cut into thick slices. Place cucumbers, califlower and onions in a large non-reactive container. Combine salt with lukewarm water, stirring until dissolved. Pour over vegetables and let stand 24 hours. Make sure vegetables are covered, I often have to make the brine a couple of times to have them covered.
- After 24 hours, drain the vegetables well, and rinse them well.
- Combine sugar, flour, mustard, celery seeds and tumeric in a large saucepan, stir until well mixed. Whisk in vinegar and water. Bring to to a boil over high heat stirring constantly, until smooth and thickened. Add vegetables and return to a boil for 30 seconds.
- Remove hot jars from canner. Remove vegetables from liquid with a slotted spoon; pack into jars. Process 10 minutes for pints (500 ml) jars and 15 minutes for quart (1 L) jars.
Nutrition Facts : Calories 611, Fat 2.3, SaturatedFat 0.2, Sodium 11362.6, Carbohydrate 142.4, Fiber 3.8, Sugar 124.8, Protein 5.2
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Toheed Nadeem
[email protected]These pickles are so easy to make and they taste delicious. I love the sweet and tangy flavor.
Kyle Austin
[email protected]I used a variety of vegetables, including carrots, celery, cauliflower, and green beans. The pickles turned out great! I will definitely be making these again.
Salvador Escobar
[email protected]These pickles are the perfect combination of sweet, sour, and crunchy. I can't stop eating them!
Emmanuell mutebi
[email protected]I've never made pickles before, but these turned out great. I'm so glad I found this recipe.
Ayesha Jutt01
[email protected]These pickles are a great way to add some extra flavor to your meals. I like to add them to sandwiches, salads, and wraps.
Alex Kako
[email protected]I'm not a big fan of pickles, but these are actually really good. They're not too sour or vinegary.
PawesomeGaming
[email protected]These pickles are so easy to make and they taste delicious. I love the sweet and tangy flavor.
Creative Work
[email protected]I used a variety of vegetables, including carrots, celery, cauliflower, and green beans. The pickles turned out great! I will definitely be making these again.
mdtareq mia
[email protected]These pickles are the perfect combination of sweet, sour, and crunchy. I can't stop eating them!
Rehman Gujjar
[email protected]I've never made pickles before, but these turned out great. I'm so glad I found this recipe.
FOLAJIMI TOBILOBA
[email protected]These pickles are a great way to add some extra flavor to your meals. I like to add them to sandwiches, salads, and wraps.
Jalees Ali faris
[email protected]I'm not a big fan of pickles, but these are actually really good. They're not too sour or vinegary.
Lubega Gerald
[email protected]These pickles are so easy to make. I just threw all the ingredients in a jar and let them sit for a few days. They were ready to eat in no time!
Debra Manor
[email protected]I love the sweet and tangy flavor of these pickles. They're the perfect addition to a summer picnic or barbecue.
SAIFUL ISLAM SHIHAB
[email protected]These pickles are a delicious and easy way to use up leftover vegetables. I used a variety of vegetables, including carrots, celery, cauliflower, and green beans. The pickles were flavorful and had a nice crunch. I will definitely be making these aga