Mustard Pickles
Mustard pickles are a British piccalilli-style preserve: crunchy cauliflower, onions, cucumber and green beans in a sharp, golden sauce of vinegar, mustard and turmeric. The vegetables are salted overnight to keep them crisp, then cooked briefly in the sauce. This batch fills four jars, and the pickle is at its best after a few weeks in the cupboard.
- Total
- 12 h 45 min
- Prep
- 25 min
- Cook
- 20 min
- Serves
- 4 x 400ml jars
- Per 1 tbsp
- 17kcal
Sterilising jars for mustard pickles
Wash the jars and lids in hot soapy water and rinse. Stand the jars upside down on a baking tray and put them in the oven at 140°C (120°C fan), gas 1, for 15 minutes, along with any rubber seals if they can withstand the heat. Use lids with a vinegar-proof coating; bare metal lids will corrode. Fill the jars while they and the pickle are still hot to avoid cracks.
Use a stainless steel pan and a wooden spoon, as vinegar reacts with aluminium and copper.
Cooking mustard pickles
Tap a time to start a timer.
- Brine the vegetables Mix the cauliflower, onions, cucumber and beans in a large bowl, sprinkle over the salt and toss well. Cover and leave in a cool place for 12–24 hours, stirring once if you remember.
- Rinse and drain Tip the vegetables into a colander and rinse thoroughly under cold running water to remove the salt. Drain well and shake off the excess water; wet vegetables dilute the sauce. Meanwhile, sterilise the jars (see below).
- Make the sauce Put 500ml of the vinegar and all the sugar in a stainless steel saucepan and bring to the boil, stirring until the sugar dissolves. In a bowl, mix the flour, mustard powder, turmeric and ginger with the remaining 100ml vinegar to make a smooth paste.
- Thicken and cook Whisk the paste into the boiling vinegar and simmer for , stirring, until thickened. Add the vegetables and simmer for another , until they are hot through but still have some bite.
- Jar the pickle Spoon the hot pickle into the warm sterilised jars, pressing down gently to release air bubbles and make sure the vegetables are covered by the sauce. Wipe the rims, seal at once and leave to cool. Label the jars.
Serving and keeping mustard pickles
Mustard pickles are sharp and slightly sweet, which makes them a natural companion to cold ham, a good Cheddar and crusty bread. A spoonful in a pitta bread with chicken wakes up a plain filling, and it sits alongside an omelette with cheese for a quick supper.
Store the sealed jars somewhere cool and dark, and leave them for 4 weeks before opening the first one.
Common problems and fixes for Mustard Pickles
- The pickles are soft rather than crunchy.
- The vegetables were over-cooked, or not brined for long enough. Salt them for at least 12 hours and simmer for no more than 5 minutes.
- The sauce is lumpy.
- The dry ingredients were not mixed to a smooth paste before they went into the hot vinegar. Mix them with the cold vinegar first, and whisk constantly while you add it to the pan.
- The sauce is too thick or runny.
- For a thinner sauce, add a splash of hot vinegar. For a thicker sauce, simmer for 2 minutes longer before adding the vegetables.
Frequently asked questions about Mustard Pickles
How long do they keep?
Unopened jars keep for up to a year in a cool, dark cupboard. Once opened, store the jar in the fridge and use it within 4 weeks.
How long should they mature before eating?
At least 4 weeks. The sharp vinegar mellows and the flavours blend in that time, although you can eat them after 2 weeks.
Can you use other vegetables?
Yes. Courgettes, carrots, red peppers and runner beans all work. Keep the total weight of vegetables at around 1.2kg and cut them to a similar size.
What do you serve them with?
Cold meats, pork pies, a cheese board or a ham sandwich. They are also good with a cheese omelette.
How did you like the recipe?
4.8 / 5 · 52 ratings
