Mustard Paste Pickles And Dressing
A tangy and spicy pickle and dressing made with mustard, turmeric, and vinegar, perfect for adding zest to vegetables or as a flavorful condiment.
Ingredients
Instructions
- Cut up vegetables such as cucumbers, green tomatoes, onion, and cauliflower.
- Soak the cut vegetables in salt water overnight.
- Cook the soaked vegetables in salt water until tender but not overcooked.
- Drain the cooked vegetables and set aside.
- Prepare the mustard paste by mixing dry mustard, turmeric, flour, and vinegar to make a thick paste.
- Combine the cooked vegetables with the mustard paste and sugar.
- Store the mixture to allow flavors to develop before serving.
Tips & Substitutions
For a tangier mustard paste, consider using apple cider vinegar instead of cold vinegar. If you prefer a milder flavor, reduce the amount of dry mustard or substitute with yellow mustard. When soaking the vegetables, use kosher salt for better flavor absorption. Experiment with other vegetables like carrots or bell peppers for added variety.
Serving Suggestions
Serve these mustard paste pickles as a zesty side dish with grilled meats or alongside sandwiches. They also pair beautifully with Betty'S Tomato Gravy for a flavorful twist. Consider adding them to a charcuterie board or using them as a topping for burgers for an extra kick.
Storage & Reheating
Store the mustard paste pickles in an airtight container in the refrigerator. They can last up to two weeks. For best flavor, allow the mixture to marinate for at least 24 hours before serving. If reheating, do so gently on low heat to avoid overcooking the vegetables.
Nutrition & Diet Analysis (per serving)
Each serving of Mustard Paste Pickles And Dressing contains roughly 94 calories, with 2g protein, 17g carbohydrates, and 0g fat. It is an excellent source of vitamin C (27% of the Daily Value), and a good source of dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables for this recipe?
Absolutely! While cucumbers, green tomatoes, onion, and cauliflower are traditional, you can experiment with other vegetables like carrots or zucchini. Just ensure the vegetables are firm enough to hold up during cooking to maintain the desired texture.
How long do the pickles need to marinate?
For optimal flavor development, it's best to let the pickles marinate for at least 24 hours in the refrigerator. However, they can be enjoyed after just a few hours if you're short on time. The flavors will deepen the longer they sit.
Can I reduce the sugar in the recipe?
Yes, you can adjust the sugar to your taste preferences. Reducing the sugar will result in a less sweet pickle, which might enhance the tanginess of the mustard. Start by cutting the sugar in half and adjust from there based on your taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).