Mustard Pickle

Mustard Pickle

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

Prep Time: 1½hrs + overnight

Ingredients

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

Method

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.

Products used in this recipe

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