Mustard Pickled Vegetables- a winter delight- fabulous for the holidays, perfect as an appetizer, side dish with roasted meats, or just as a snack.
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A winter delight
This is a recipe that shows you how to can different vegetables from the garden using mustard, oil, and vinegar as the main ingredients.
Canning seems to be a forgotten skill in modern times, and very few people enjoy doing it or find it necessary.
With the abundance of fruits and vegetables all year long in the supermarkets, there is no need to preserve food at home anymore as our ancestors used to do it for survival reasons.
People used to eat in season, and if you did not can over the summer and early in the fall, you had no food for the winter, which was a big problem.
I grew up back in Eastern Europe, in the '70s and '80s, when we did not have supermarkets.
We were used to buying vegetables from the Farmer's Markets, eating in season, and canning everything under the sun for the winter.
It did not matter if you lived in a village or a city. This was the norm if you wanted to eat well during the cold season.
This recipe, in particular, is a dear one to me. It is a family heirloom that went from one generation to another and was shared among women in the family.
I was not sure what to call it, as it is not a relish but more like a cold vegetable salad that we serve as an appetizer, or next to any roasted meats as a side dish.
I sometimes eat it on a slice of homemade bread as a light lunch.
It is tangy, mustardy, delicious, keeps well for months, and it is very different than any regular pickled vegetables you might have tasted before.
A few notes before we start making these mustard-pickled vegetables:
- The biggest amount of work for this recipe is chopping the vegetables, but in the modern world, we always have options. A food processor makes your life easier, so please make yourself a gift and get one.
- The quantity of vegetables can be adjusted based on your needs. In the recipe card, you will find the original recipe we used to start with. If you want to make more or just half of it, it is perfectly OK to do so.
- Also, make sure you clean and sterilize your jars before using them. As I hope you already know, this is the most important rule of canning. If you don't sterilize the jars properly, you either get sick from the food or the food spoils before you get to enjoy it.
How to pickle vegetables in mustard:
Step 1. First of all, clean the vegetables, peel the ones that need to be peeled, and wash everything. Use a food processor to slice all vegetables.
Step 2. In a large pot, bring to a boil the water, vinegar, sugar, salt, pepper, and bay leaves.
When the sugar and salt dissolve and the mixture comes to a boil, throw the vegetables in the pot in the following order: carrots, celeriac, onions, peppers, and finally, the green tomatoes.
Bring the pot back to a boil and keep the vegetables only 3 minutes from the time the pot starts to boil again.
Remove them with a spatula and place them in a big bowl.
You will not need the vinegar and water solution anymore after that.
Step 3. Mix the mustard and the oil separately, like mayonnaise.
Pour the mustard sauce over the mix of vegetables in the bowl and mix well.
Fill up the jars with this vegetable mixture, close the jars tight, and process the jars for 10 minutes in a boiling-water canner.
This recipe is great for about 6 months if you keep it in a cool place, above-freezing temperatures. It is tangy, delicious, and versatile.
Serve it as an appetizer or with roasted meats. It is a great winter salad for a fast meal. Just open the jar and serve it.
More canning recipes:
- Red Peppers in Mustard Sauce
- Pickled Cucumbers In Vinegar- Easy Recipe
- Summer Lacto-Fermented Dill Pickled Cucumbers
- 8 Recipes For Canning Vegetables This Summer
What to serve with this recipe:
Enjoy, and let's make the recipe together!
📖 Recipe
Mustard Pickled Vegetables- A Winter Delight
Ingredients
- 2.2 pounds carrots shredded
- 2.2 pounds sweet banana peppers or Cubanelle pepper sliced thinly
- 2.2 pounds red bell pepper sliced thinly
- 2.2 pounds onion sliced julienne
- 2.2 pounds green tomatoes thinly sliced
- 2 medium celeriac plus the leaves shred the celeriac and chop the leaves
- 4 cups plain water
- 2 cups white vinegar 5% acidity
- 1 ¼ cups granulated sugar
- 3 ½ tablespoons salt
- 2 ½ cups yellow mustard
- 3 ½ cups vegetable oil like sunflower oil
Instructions
- Clean and sterilize the jars.
- Prepare the vegetables: slice the onions julienne, shred the carrots and the celeriac (a food processor works perfect for this step), slice thinly the peppers and the green tomatoes.
- In a large pot, bring to a boil the water, vinegar, sugar, salt, pepper and bay leaves.
- When the sugar dissolves and the mixture comes to a boil, throw the vegetables in the pot in the following order: carrots, celeriac, onions, peppers and finally the green tomatoes.
- Bring the pot back to a boil and keep the vegetables only 3 minutes from the time the pot started to boil again.
- Remove them with a spatula and place them in a large bowl.
- You will NOT need the vinegar and water solution anymore after that.
- Whisk the mustard and the oil separately, like a mayonnaise.
- Pour the mustard sauce over the mix of vegetables in the bowl and mix well.
- Fill up the jars with this hot vegetable mixture, close the jars tight and process the jars for 10 minutes in a boiling-water canner.
- Keep the jars in a cool, dark place and consume them in the next 6 months.
- Serve this vegetable mixture as an appetizer, salad or next to roasted meats in the winter.
Josh says
Hello! I honestly didnt know people aren't canning anymore! I just started canning my own garden grown peppers last year. Garden grown is always better than the supermarket stuff, im a 38 yr old male and i can alot, i also make homemade sauerkraut, also way better than the stores, i always brine my peppers, im going to make a jar with just vinegar and give that a try! Thanks for the easy recipes!
The Bossy Kitchen says
You are very welcome, Josh! I love canning!