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.

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