If you combine two of my favorite things, mustard and pickles, you get Mustard Pickled Vegetables. Whether you eat them as a snack, or serve them with pork or chicken, they’re yummy. I make these as refrigerator pickles. To make them shelf stable, process the jar(s) in a water bath. Save the liquid, when you finish the veggies, and place hard boiled eggs in it to brine. Can’t beat a great pickled egg!
Mustard Pickled Vegetables
Ingredients
- 1 cup white vinegar
- 1/2 cup water
- 1 teaspoon salt
- 2/3 cup Dijon mustard
- 2-3 TBSP sugar
- 2 tsp turmeric
- 2 tsp dry mustard
- 1/2 tsp celery seed
- 2 cups cauliflower florets, broken into small pieces
- 1-1/2 cups cucumber
- 1 medium onion, large sliced
- 1 tsp red pepper flakes (optional)
Instructions
- In a medium pot, combine all the ingredients except for the vegetables.
- Bring to a simmer. Add vegetables and simmer about 5 minutes (until they just begin to cook). As the mixture sits, the vegetables will to release their liquid.
- Spoon the veggies with liquid into clean, hot jars. Wipe the jar rims, and apply lids and rings.
- Cool and store in fridge.
- I make these as refrigerator pickles, but you can process them if you want to make them shelf stable.
- Other additions to try: cooked beets, sliced napa cabbage, sliced radish