Mustard Pickle

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

1½hrs + overnight
Prep Time
Mustard Pickle


  • 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 Grade Flour
  • 4 tsp dry mustard
  • 1½ Tbsp turmeric
  • ½ tsp cayenne pepper
  • 1 cup Chelsea white 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.

Add your review


First time doing this like a chow chow, I can’t wait to try it! Brought the sausages! Edmonds stuff of my childhood. It was easy to prepare, most of the work is in cutting up ingredients, learning each time, for this novice.

Teresa Weir

Love this recipe. Have been making it for years. Today I will try half and half malt and white vinegar or cider. Might try curry powder as well

Leanne Cook

Perfect recipe! I add a bit of curry powder. Everyone loves receiving a jar as a gift. Fantastic with cheese on fresh bread!!!!