Mustard Pickle

A yellow vegetable pickle, sometimes called piccalilli, which is the perfect condiment for cold meats or in a corned beef sandwich.

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Photo credit: Edmonds Cookery Book 2016
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Prep Time: 1½hrs + overnight Servings: 14 cups
  • 4 cups cauliflower florets

    4 cups pickling onions

    4 cups green tomatoes, diced

    4 cups cucumber, diced

    1¼ cups salt

    2L water

    1 cup Edmonds standard flour

    4 tsp dry mustard

    1½ Tbsp turmeric

    ½ tsp cayenne pepper

    1 cup sugar

    1L malt vinegar

  • 1. Put the prepared vegetables into a large non-metallic bowl, then dissolve the salt in the water and pour over the vegetables.

  • 2. Leave to stand for 24 hours covered with a cloth, then drain thoroughly.

  • 3. Mix together the flour, mustard, turmeric, cayenne pepper and sugar and stir in a little of the vinegar to make a smooth paste. Gradually add the remaining vinegar and put the liquid into a preserving pan.

  • 4. Bring gradually to the boil, stirring until the mixture thickens. Add the drained vegetables and boil for 5 minutes or until the vegetables are heated through.

  • 5. Pack into sterilised jars and cover tightly. Keep for at least 2 weeks before using.

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