Matty Matheson Mustard Pickles Recipe
Matty Matheson mustard pickle is prepared by preserving a range of vegetables in different types of ingredients like vinegar, turmeric and other spices. This pickle can be served with sandwiches and snakes. Sometimes, it is also used as sandwich spread.
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Chef's Delight
Cuisine American
Servings 24
Calories 138.3 kcal
Pot
Bowl
Mason Jars
Knife
Chopping Board
Spatula
3 cups White Vinegar ½ cup Cold Water (as needed) 3 tablespoon All-Purpose Flour 12 Large Cucumbers (sliced) 6 cups Onion (sliced) 300 gm Cauliflower (cut in ¼ inch pieces) 1½ tablespoon Ground Dried Turmeric 1½ tablespoon Dry Mustard Powder 1 teaspoon Celery Seed 3 tablespoon Pickling Salt 3 cups White Sugar
Start by slicing cucumbers and onion using a knife. Cut cauliflower florets into small pieces and keep them aside.
In a large pot, add sliced cucumber, onion and chopped cauliflower.
Pour in the vinegar, add sugar, mustard, turmeric, celery seeds, and salt.
Simmer gently until thickened for about 20 minutes, stir frequently. Turn off the heat once done.
In a small bowl, combine three tablespoons of all-purpose flour with about two tablespoons of water to make a slurry.
Whisk the slurry into the vinegar mixture.
Once stirred, pour the hot mixture into the mason jars.
Make sure, the filling should be within half a inch of the top. Cap them.
After 15 minutes, test the top with a gentle push to make sure they are sucked in.
Store your pickles in a cool, dry, and dark place. There is no need to refrigerate until opened.
Calories: 138.3 kcal | Carbohydrates: 33.9 g | Protein: 1.5 g | Fat: 0.5 g | Saturated Fat: 0.1 g | Sodium: 879.9 mg | Potassium: 263.1 mg | Fiber: 1.3 g | Sugar: 28.6 g | Vitamin A: 148.4 IU | Vitamin C: 6.2 mg | Calcium: 36.8 mg | Iron: 0.8 mg
Keyword matty matheson mustard pickle, mustard pickles, Sweet Matty Matheson Mustard Pickle