Mustard Pickle

    28 days 1 hour

    I love this delicious pickle because it is made with any combination of seasonal, cheap vegetables.

    38 people made this

    Serves: 4 

    • 1kg finely diced vegetables (I use a mixture of onions, cauliflower, cucumber, zucchini, green tomatoes, celery, red and green capsicums)
    • Brine
    • 1/4 cup cooking salt dissolved in 1 1/2 litres water
    • Spiced vinegar
    • 3 cups (750ml) cider vinegar
    • 1 1/2 cups sugar
    • 1 tablespoon pickling spice
    • a few slices whole ginger
    • 6 cloves
    • 6 garlic cloves, bruised
    • 1 teaspoon dried chilli flakes
    • Sauce
    • 1 rounded tablespoon mustard powder (or ready made hot English mustard)
    • 1 tablespoon curry powder
    • 1/2 tablespoon tumeric powder
    • Thickener
    • 2 rounded tablespoons cornflour dissolved in a little cider vinegar to make a pourable paste

    Preparation:30min  ›  Cook:30min  ›  Extra time:28days pickling  ›  Ready in:28days1hour 

    1. Soak the vegetables overnight in the brine.
    2. Make up the spiced vinegar by adding all the ingredients to a saucepan. Bring it to the boil then cool and allow to steep overnight.
    3. The next day, strain the spiced vinegar to remove all the solids.
    4. Drain the vegetables (do not rinse) and place in a microwavable container. Cover and microwave on high for about 4 minutes until the vegetable are softened, but still retain a little crunch.
    5. Place the vegetables in a large saucepan. Make up a pourable paste with the sauce ingredients and a little of the spiced vinegar.
    6. Pour the remaining spiced vinegar into the saucepan with the vegetables. Bring to the boil.
    7. Add the sauce paste to the saucepan, stirring well to ensure it is well mixed. Simmer for about 10 minutes to cook out the spices and let the liquid reduce a little.
    8. Pour in the thickening paste and stir constantly until the mixture thickens. Simmer a further few minutes to cook out the cornflour.
    9. Remove from the heat, then carefully pour the hot pickle into warm sterilised jars. Seal and store for at least 4 weeks to allow pickle to mellow and mature.

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    Great recipe. I used a little less sugar and a little chilli and turmeric as I didn’t have curry powder. Yum!  -  19 Dec 2017