- Prep time 1 hour
- Total time 3 hours & 30 minutes
- Portion size 7 servings
In large pot of boiling water, blanch pearl onions for 1 minute. Drain onions; immediately plunge into cold water. Drain again and peel. In large bowl, combine onions, zucchini, cauliflower and salt. Add enough water to ensure vegetables are completely submerged. Cover and let stand for 1 hour at room temperature. Rinse vegetables under cold water; drain well.
In separate bowl, combine 1 cup vinegar, mustard powder, mustard seeds, cornstarch, coriander seeds, cumin seeds and turmeric. Set aside.
In large saucepan, combine remaining vinegar, sugar and bay leaves. Bring to boil, stirring until sugar is dissolved. Reduce heat; stir in spice mixture. Simmer until mixture is thickened, about 3 minutes. Add vegetables; return to boil. Simmer until vegetables are tender crisp, about 5 minutes. Remove pan from heat; discard bay leaves.
Fill hot, sterilized glass jars, leaving 3⁄4inch headspace. Cover with sterilized discs. Screw on bands until resistance is met; increase to fingertip tight.
Place jars in rack in boiling water can ner, ensuring jars are covered by at least 1 inch of boiling water; cover and boil for 15 minutes. Turn off heat. Uncover and let jars stand in canner for 5 minutes.
Lift up rack. Using canning tongs, transfer jars to cooling rack; let cool for 24 hours. Check that lids curve downward. Refrigerate any that do not and use within 3 weeks. (Store at room temperature in cool, dark, dry place for at least 1 month before consuming. Can be stored for up to 1 year. Once opened, can be refrigerated for up to 3 weeks.)
Did You Know?
If you want to skip the canning process, pack the pickles into recycled clean glass jars, then cap with lids and refrigerate for up to 3 weeks.
Nutritional facts PER 1/4-CUP SERVING: about
- Calories 60
- Total fat 1 g
- Saturated fat 0 g
- Cholesterol 0 mg
- Sodium 50 mg
- Total carbohydrate 12 g
- Fibre 1 g
- Sugars 9 g
- Protein 1 g
- Iron 0.5 mg