Sweet Mustard Pickles2 Reviews
- Prep: 20 min
- Cook: 2 hr
- Ready In: 10 hr 20 min
“This makes a great condiment for sandwiches. My Grandmother made this when I was a boy and I have it on a sandwich nearly every day.” - by matt
Original recipe yields 4 pints
- Combine the water and salt in a large pot. Add the cauliflower, onion, and cucumber to the pot and allow to soak overnight.
- Bring the mixture to a boil over medium-high heat; simmer until the vegetables are tender; drain. Add the vinegar, flour, sugar, mustard powder, curry powder, and turmeric to the vegetables and bring to a boil; reduce heat to medium-low and simmer until the mixture thickens, stirring occasionally.
- Ladle into sterilized jars; seal. Process in a boiling-water canner for 5 minutes.
Amount Per Serving (64 total)
- 85 cal
- 0.2 g
- < 1%
- 19.4 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"Thank you so much for this recipe!! I halved the recipe and it was easy to make and well worth the time and effort. My mum and brother in law who are picky foodies loved it too. I am looking forwar..." See mored to entering it at a local fair later in the year. Thank you from Australia!!!"
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