Mustard Pickle

PennyBy Penny    

September 9, 2015


500g cauliflower cut into small florets

250g corgettes or marrow cut into 1cm bits

250g green beans cut into 1-1.5 cm bits

100g salt

3 chopped onions

300ml malt vinegar

300ml white wine or cider vinegar

1-2 tspn mustard powder ( depending how hot you like it )

1.5 tblspns tumeric

1tspn ground ginger

1-2tspn chilli flakes ( again it's to taste )

25g corn flour

250g sugar


1Put the cauliflower, beans and corgettes ( or marrow ) into a large bowl . Sprinkle on the salt . Cover and leave for 24hours

2Rinse the vegetables well

3Put the onions in a large pan add the malt vinegar. Simmer for 15-20 minutes

4In a basin Mix 5tblspns of the white wine or cider vinegar with the mustard powder, tumeric, ginger , chilli flakes and corn flour

5Put the rest of the cider/ White wine vinegar in with the malt vinegar and onions . Add the sugar and stir until dissolved

6Now add the drained vegetables and cook gentle for 10-15 minutes

7Stir the mustard mix into the pan coating all the vegetables

8Cook until the vegetables are cooked but have bite and the sauce has thickened

9Pour into sterilised jars . Seal . Let mature for at least a month before eating