Mustard pickles

  • 20 mins preparation
  • 25 mins cooking
  • Makes 10 Cup
  • Print


Mustard pickles
  • 3 sliced onions
  • 350 gram trimmed, roughly chopped cauliflower
  • 150 gram trimmed, chopped green beans
  • 1 seeded, sliced red capsicum
  • 1 chopped zucchini
  • 1/4 cup coarse cooking salt
  • 1/4 cup wholegrain mustard
  • 2 teaspoon mustard powder
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground turmeric
  • 2 cup cider vinegar
  • 1 1/4 cup brown sugar
  • 2 tablespoon plain flour
  • bread rolls, cheese and sliced
  • cold cuts, to serve


Mustard pickles
  • 1
    In a bowl, combine onion, cauliflower, beans, capsicum, zucchini and salt. Mix well. Cover and set aside overnight.
  • 2
    Rinse vegetables thoroughly and drain well. Transfer to a large saucepan with mustard mustard powder, curry powder and turmeric.
  • 3
    Stir in 1 3/4 cups vinegar and sugar. Heat on low, stirring Without boiling, until sugar dissolves. Increase heat to high and bring to boil. Reduce to medium and simmer, uncovered, 15-20 minutes, until vegetables are tender.
  • 4
    In a small bowl, combine remaining vinegar and flour, whisking until smooth. Stir into vegetable mixture. Bring to boil, stirring, until mixture thickens. Simmer 3 minutes. Pour into hot; sterilised jars and seal. Serve on rolls with cheese and sliced cold cuts.


This home made pickle is a far cry from anything you can buy in the supermarket, and it costs less than $1 per 250ml jar.

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