Old-Fashioned Mustard Pickles

Holiday Cookbook
Food Stylist: Chelsea Zimmer Prop Stylist: Paige Hicks
Photographer: Brian Woodcock

Ingredients:

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

Directions:

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.