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. Pour salt over vegetables and toss to coat. Let stand 30 min., until vegetables are slightly tender and juices have been released. Discard juices. Rinse vegetables well. Pat dry with paper towel. Set aside.
2Whisk together sugar, cornstarch, dry mustard, curry powder, turmeric and 2 tbsp (30 mL) cold water in small bowl. Set aside.
3Place vinegar and ½ cup (125 mL) water in large non-reactive saucepan (such as stainless steel). Add vegetables. Bring to a boil. Reduce heat to simmer. Stir in cornstarch mixture. Simmer, stirring frequently, 3 to 4 min., or until mixture slightly thickens.
4Spoon into canning jars. Apply lids and screw on bands loosely. Cool to room temperature, approx. 2 hr. Screw bands tightly. Store in refrigerator up to 2 weeks.
Tips
1
Substitute equal parts leeks for onions and chopped green beans for cauliflower florets.
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