Cauliflower & Onion Mustard Pickles

If your grandmother made mustard pickles, this is probably pretty close to her recipe. And if she didn’t, now’s your chance to start the tradition.

Cauliflower florets get a quick par-cook, then simmer in a bright yellow dressing made from vinegar, sugar, prepared mustard, turmeric, flour, and pepper. Three pounds of onions go in last and cook just until tender.

Pack everything into sterilized jars while it’s still hot and you’ve got a pantry staple that pairs with cold cuts, cheese boards, roast meats, and just about anything that needs a punch of tangy, mustardy crunch.

The golden color from the turmeric is gorgeous on the shelf and even better on the plate.

Kitchen Tips

• Par-cook the cauliflower just until it has a slight give. It will finish cooking in the hot dressing and you want it to keep some snap.
• Stir frequently once the onions are in. The flour-thickened dressing can scorch on the bottom if left unattended.
• Use small pearl onions for a prettier jar, or chop larger onions into wedges if that’s what you have on hand.