How long do Mustard Pickles last in the cupboard?

If stored in a cool and dark place, these unopened Mustard Pickles will last for up to one year. Once you open a jar, you should keep it in the fridge and eat it within four weeks.

Can I use different vegetables for Mustard Pickles?

Yes, you can use various vegetables like courgettes, peppers or carrots in your Mustard Pickles. Just ensure the total weight of the vegetables remains roughly the same as the original recipe.

Why are my Mustard Pickles not crunchy?

The most common reason for soft vegetables is skipping the brining process or boiling them for too long. Ensure you salt the vegetables for the full 24 hours to keep the Mustard Pickles crisp.

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Mustard Pickles

Name: Mustard Pickles
Prep time: 1470 min
Cook time: 20 min
Total time: 1490 min
Yield: 10 servings
Cuisine: Mustard Pickles
Ingredients: 500g cauliflower florets; 250g small onions; 1 cucumber; 200g green beans; 50g salt; 600ml malt vinegar; 175g sugar; 25g plain flour; 25g mustard powder; 10g ground turmeric; 5g ground ginger

Mustard Pickles are a classic British preserve that adds a tangy crunch to any meal. This recipe uses a blend of seasonal vegetables and a sharp mustard sauce. It is perfect for serving alongside cold meats or a cheese board during lunch. Making your own batch is a great way to use up garden produce.

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Why mustard pickles is so popular

This recipe for Mustard Pickles provides a balanced flavour between sweet and sour. The vegetables stay crisp because they are brined before cooking. You can adjust the vegetables depending on what you have available in your kitchen. It is a traditional preserve that keeps well in the cupboard for months.

Follow these simple steps for mustard pickles

Step 1

Brine: Cut all the vegetables into small, bite-sized pieces and place them in a large bowl. Sprinkle the salt over the vegetables and mix well to ensure they are evenly coated. Cover the bowl and leave it to stand for 24 hours at room temperature. This process draws out excess water and helps the vegetables stay crunchy.

Step 2

Rinse: After the time has passed, pour the vegetables into a colander and rinse them thoroughly under cold running water. You must remove all the salt to prevent the final preserve from being too salty. Let the vegetables drain completely while you prepare the sauce. Put 500ml of vinegar and all the sugar into a large saucepan and bring to a boil.

Step 3

Thicken: Mix the flour, mustard powder, turmeric and ginger in a small bowl with the remaining vinegar to form a smooth paste. Whisk this paste into the boiling vinegar mixture and simmer for five minutes until it thickens. Add the drained vegetables to the pan and stir them into the sauce. Simmer for another five minutes so the vegetables soften slightly but keep their bite.

Step 4

Jar: Spoon the hot Mustard Pickles into warm, sterilised glass jars immediately. Make sure the vegetables are fully covered by the mustard sauce and there are no air bubbles. Seal the jars tightly while they are still hot. Store the jars in a cool, dark place for at least four weeks to allow the flavours to develop.

My best tips for mustard pickles

Always use fresh and firm vegetables to ensure the best texture in your preserve. You can substitute cauliflower with broccoli or add red peppers for extra colour. If you prefer a thinner sauce, reduce the amount of flour slightly. Make sure your jars are properly sterilised to prevent the Mustard Pickles from spoiling over time. Let the mixture cool completely before moving the jars to long term storage.

Using a wooden spoon is best as metal can sometimes react with the vinegar. The flavour will improve significantly if you wait a few weeks before opening the first jar.

You might also enjoy risotto with prawns, steak with garlic butter or pasta with lamb.