Sweet Mustard Pickles Recipe - Allrecipes.com
  • READY IN 10+ hrs

Sweet Mustard Pickles

Recipe by  

"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 Edit and Save

Original recipe makes 4 pints Change Servings
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  • PREP

    20 mins
  • COOK

    2 hrs
  • READY IN

    10 hrs 20 mins

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 More Reviews

Apr 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!!!

 
Aug 06, 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.

 

4 Ratings

Sep 26, 2013

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

 
Sep 03, 2014

It turned out awful I followed the instruction and recipe to a t if you don't want any cucumber left don't dice them and far too much vinegar absolutely awful !!!

 

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Nutrition

  • Calories
  • 85 kcal
  • 4%
  • Carbohydrates
  • 19.4 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 1753 mg
  • 70%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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