Mustard pickles with cauliflower

Enjoy the classic taste of mustard pickles with hot or cold meats, sandwiches, or as a dip on a platter with this easy and economical recipe.

Somehow this recipe never made the blog last fall, but now that we are on the last jar and wish we had more it certainly deserves mentio...

Make a batch of Sweet Mustard Pickles – they will taste fabulous on your summer sandwiches.

Try this English-style mustard pickles recipe to preserve a variety of fresh vegetables in a tangy mustard sauce. Perfect for cucumbers, cauliflower, and green beans, these pickles add a delicious touch to any salad or sandwich. Find more cucumber canning recipes, home canning recipes, canning recipes for beginners, and Pickle Canning Recipes at creativecanning.com.

Eating mustard pickles is like playing the lottery… getting a winning scoop is almost as great as one million dollars. For me, a winning scoop of Grandma’s mustard pickles includes a pearl onion. Those little gems are winners, as far as I’m concerned. When we asked our Instagram followers if they’d be interested in Grandma’s mustard pickle recipe, there was a resounding yes. They must have played the lottery, too! But, if I’m honest, I’m winning with any scoop of Grandma’s mustard pickles…

Ok ok I know it’s a bold claim to say these are ‘THE BEST” mustard pickles. But hey, with Zest out of the picture (RIP), we’re gunning for it.

Piccalilli is a British, mustard flavored, mixed pickle creation. It goes well with a Ploughman's platter, and in and with sandwiches.

These are the best mustard pickles that you will ever have...if you love mustard pickles, and have some time, these are well-worth the time and effort to prepare, once you make these a few times, you will probably do them with your eyes closed!...a definate must-make! Note: plan ahead, the blanched veggies have to sit for 12 hours.

Save wilting veg from the bin and create these sweet mustard pickles.

You need to know how to make mustard pickles because this is one of the BEST condiments we’ve ever had. This recipe came from my husband’s Great Grandma and I’ve updated it to make sure it follows safe canning but still has the amazing flavor from her original recipe.