Photo: Brian Woodcock; Styling: Paige Hicks
From the Kitchen of…Blakeslee Giles, Food Styling Assistant
"My grandmother always served mustard pickles. Alongside turkey and her sausage dressing, they're amazing."
Traditionally, the vegetables are salted and left to soften. Instead, we blanched them to tenderize before pickling.
Serves 16 (serving size: about 1/3 cup)
1. Bring a large saucepan filled with water to a boil. Add cauliflower and onions; cook 2 minutes. Drain; plunge into an ice-water bath. Drain. Remove onion peels.
2. Add 3/4 cup water, vinegar, and next 5 ingredients (through pepper) to pan; bring to a boil. Combine remaining 1/4 cup water and flour in a small bowl, stirring with a whisk. Add flour mixture to vinegar mixture; cook 1 minute or until slightly thickened. Remove pan from heat. Stir in onion mixture and cucumbers. Cool to room temperature. Place in an airtight container; cover and refrigerate up to 1 week.