Mustard Garden Pickles

Makes 4 Pints


2 tablespoons salt
1 pound small Kirby cucumbers cut into 1/4 inch slices (3-4 inches each)
3/4 pound small white onions, peeled
1/2 pound green peppers, cored and seeded (about 2 medium size)
1/2 medium size head cauliflower cut into florets (about 1 pound)
3 cups white wine vinegar
3/4 teaspoon turmeric
1 1/2 teaspoons mustard seed
1 1/2 teaspoons celery seed
2 tablespoons dry mustard
1/3 cup all purpose flour
3/4 pound green tomatoes, sliced (2-3 medium size)
1 tablespoon Sweet ‘N Low or your favorite zero calorie sweetener


Combine vegetables in large bowl and toss with salt. Let stand overnight in refrigerator; drain. Transfer mixture to large saucepan. Add boiling water to cover and cook until soft, about 10 minutes. Drain. Combine flour and spices in a medium size separate saucepan. Add enough of the vinegar to make a smooth paste, then gradually add remaining vinegar, stirring well. Bring to a boil stirring constantly. Reduce heat, add Sweet ‘N Low, and cook until thick and smooth, about 5-7 minutes. Add vegetables and stir until coated. Spoon into 4 hot, sterilized pint jars, leaving 1/4 inch headspace. Seal according to manufacturer’s directions. Process 10 minutes in hot water bath. Cool before storing.

Nutritional Information

Calories: 25


Recipe courtesy of SweetNLow.com.
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