Photo by Tamika Adjemian
This beloved mustard pickle, which hails from eastern Canada, is a close relative of the British chowchow; both call for a paste of flour or cornstarch to thicken the brine. I shy away from thickeners in canning, so I opted to increase the mustard and lower the sugar to give this pickle brine a creamy consistency and strong mustardy backbone. Might as well double-batch this, because it’s intensely addictive.
Yield: 2 pint jars.
- 1 cup white vinegar
- 1/2 cup water
- 1 teaspoon salt
- 2/3 cup Dijon-style mustard
- 1/3 cup sugar
- 2 teaspoons turmeric
- 2 teaspoons dry mustard
- 1/2 teaspoon celery seed
- 2 cups cauliflower florets, broken into small pieces
- 1-1/2 cups cubed zucchini or cucumber
- 1 medium onion, diced large
- 1 small spicy red pepper, seeded and diced (optional)
Directions: In a medium stainless steel pot, make the brine by combining all the ingredients except for the vegetables. Bring to a simmer. Add vegetables and simmer 5 minutes, until they just begin to cook. Don’t worry if the brine seems a little too thick; the vegetables will continue to release liquid into the brine.
Spoon the pickles and brine into clean, hot jars, leaving a 1/2-inch headspace. Remove air bubbles with a thin spatula or wooden spoon. Wipe the jar rims, and apply lids and rings. Process in a water bath canner or steam canner for 15 minutes.
Discover more pickling inspiration and recipes:
- Create Unique Pickling Brines
- Honey Lime Corn Recipe
- Juniper-Pickled Mushrooms Recipe
- "Unfried" Green Tomatoes Recipe
- Spiced-Orange Pickled Beets Recipe
Reprinted with permission from Pickled to Please: A Cookbook of Creative Mix-and-Match Recipes for Pickled Vegetables and Fruits by Tamika Adjemian and published by Ogden Publications, 2019. Buy this book from our store: Pickled to Please or by calling 800-234-3368. Mention promo code MMEPAJZD. Item #9505.