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.
3 cups small cauliflower florets (about 10 ounces)
10 ounce fresh pearl onions, root ends removed
1 cup water, divided
1 cup white vinegar
6 tablespoons sugar
1 tablespoon dry mustard
1 1/2 teaspoons kosher salt
1 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
2 tablespoons all-purpose flour
3 cups (1/8-inch-thick) slices English cucumber
How to Make It
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.
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.