Sweet Mustard Pickles
Prep Time
Makes
Cooking Mode
2 cups diced mini cucumbers (about 6 mini cucumbers)
2 cups small cauliflower florets (about 1/2 small cauliflower)
1½ cups finely chopped onion (about 1 medium onion)
¼ cup salt
¼ cup sugar
2 tbsp cornstarch
1 tbsp dry mustard
1 tsp curry powder
1 tsp ground turmeric
2 cups cider vinegar
2 cups diced mini cucumbers (about 6 mini cucumbers)
2 cups small cauliflower florets (about 1/2 small cauliflower)
1½ cups finely chopped onion (about 1 medium onion)
¼ cup salt
¼ cup sugar
2 tbsp cornstarch
1 tbsp dry mustard
1 tsp curry powder
1 tsp ground turmeric
2 cups cider vinegar
Directions
1Place cucumbers, cauliflower and onion in large colander with bowl underneath.
2Pour salt over vegetables and toss to coat. Let stand 30 min., until vegetables are slightly tender and juices have been released.
3 Discard juices. Rinse vegetables well. Pat dry with paper towel. Set aside.
4Whisk together sugar, cornstarch, dry mustard, curry powder, turmeric and 2 tbsp (30 mL) cold water in small bowl. Set aside.
5Place vinegar and ½ cup (125 mL) water in large non-reactive saucepan (such as stainless steel).
6Add vegetables.
7Bring to a boil.
8Reduce heat to simmer.
9Stir in cornstarch mixture. Simmer, stirring frequently, 3 to 4 min., or until mixture slightly thickens.
10Spoon into canning jars. Apply lids and screw on bands loosely.
11Cool to room temperature, approx. 2 hr. Screw bands tightly.
12Store in refrigerator up to 2 weeks.
Tips
1
Substitute equal parts leeks for onions and chopped green beans for cauliflower florets.
Disclaimer
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Personal Note
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