Mustard pickles

Mustard pickles

By
From
The Produce Companion
Makes
1 litre
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1 small cauliflower, cut into small florets
3 small cucumbers, quartered lengthways, seeded and chopped
6 celery stalks, chopped
2 red capsicums, seeded and chopped
1 onion, finely chopped
60g salt
230g caster sugar
250ml white vinegar
2 tablespoons cumin seeds, toasted
2 tablespoons cornflour
1 tablespoon mustard powder
1 teaspoon ground turmeric

Method

  1. Combine the vegetables including the onion in a large heatproof, non-reactive bowl and scatter with the salt. Cover with boiling water and leave to soak for 2 hours. The salting will prevent the vegetables from collapsing in the pickles.
  2. Drain and rinse the vegetables well under cold water. Combine the sugar, vinegar and cumin seeds in a large saucepan and bring to the boil, stirring until the sugar dissolves. Add the drained vegetables and simmer for 10 minutes, until just tender.
  3. Mix the cornflour with the mustard powder, turmeric and 60 ml of water to form a paste. Add to the vegetables and simmer for 5 minutes, until thickened.
  4. Ladle the hot pickles into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cook’s note

  • These traditional yellow pickles are thickened with cornflour, and are great on sandwiches or served with ham or corned beef.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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