Dutch Pickles

This old-fashioned Dutch pickle is essentially a piccalilli, a chunky, tangy vegetable relish bound in a thick, golden mustard-turmeric sauce.

Green tomatoes, cauliflower, cabbage, and onions get salted and soaked to draw out excess moisture, then simmered in a vinegar-based sauce thickened with flour, sugar, mustard, and turmeric.

The result is a bright yellow, sweet-and-sour condiment with a satisfying crunch that transforms sandwiches, burgers, cold meats, and cheese plates.

This recipe makes a generous batch, which is good because once people try it, the jars go fast.

Kitchen Tips

• Salt and soak the vegetables first. This step draws out water so the pickles stay crunchy and the sauce doesn’t get diluted.
• Drain thoroughly after soaking. Any excess water will thin out the sauce.
• Stir constantly while cooking to prevent the flour-thickened sauce from scorching on the bottom.
• Great for canning. Process in sterilized jars for long-term pantry storage, or keep refrigerated for several weeks.