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.

Ann Taylor Pittman
Recipe by Cooking Light November 2015

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Credit: Brian Woodcock; Styling: Paige Hicks

Recipe Summary test

hands-on:
25 mins
total:
50 mins
Yield:
Serves 16 (serving size: about 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

31 calories; fat 0.2g; protein 1g; carbohydrates 7g; fiber 1g; sodium 99mg; calcium 10mg.
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