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Sweet Mustard Pickles

  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    10 h 20 m
matt

matt

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 64 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 85 kcal
  • 4%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1753 mg
  • 70%

Based on a 2,000 calorie diet

Directions

  1. Combine the water and salt in a large pot. Add the cauliflower, onion, and cucumber to the pot and allow to soak overnight.
  2. 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.
  3. Ladle into sterilized jars; seal. Process in a boiling-water canner for 5 minutes.
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Reviews

Cathey
39

Cathey

4/12/2010

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 forward to entering it at a local fair later in the year. Thank you from Australia!!!

Antha
10

Antha

8/6/2012

WONDERFUL!!! I didn't have curry powder, but I followed everything else to the letter and was absolutely pleased with the results. I have had to hide these from my husband so he doesn't eat them all before winter.

James G
4

James G

9/26/2013

Excellent recipe. However next time I would drain and rinse the vegetables before boiling as I found the taste a little salty.

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