Name: Mustard pickle
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Makes about 2 large jars
Cuisine: British
Ingredients: 225g table salt; 450g baby onions or shallot (quartered if shallots); 225g cherry tomato; 450g cauliflower florets; 450g cucumber deseeded and diced; 1 tbsp caper; 125g butter; 25g plain flour; 500ml malt vinegar; 100g caster sugar; 1 tbsp turmeric; 2 ½ tsp mustard powder

Home
Recipes
Mustard pickle

Mustard pickle

James Martin

Save recipe

Makes about 2 large jars

A challenge

Prep: 30 mins

Cook: 20 mins

Plus overnight salting

A star rating of 5 out of 5.3 ratingsRate

loading...

Like your piccalilli chunky? James Martin's version has whole baby onions, cauliflower pieces and tomatoes

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Picnic pie

A star rating of 4.5 out of 5.29 ratings

Cheeseboard & onion tart

A star rating of 4.8 out of 5.68 ratings

Ingredients

Nutrition

Units:

MetricUS

225g table salt
450g baby onions or shallot

(quartered if shallots)
225g cherry tomato
450g cauliflower florets
450g cucumber

deseeded and diced
1 tbsp caper
125g butter
25g plain flour
500ml malt vinegar
100g caster sugar
1 tbsp turmeric
2 ½ tsp mustard

powder

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per tbsp

kcal34
fat2g
saturates1g
carbs3g
sugars3g
fibre1g
protein1g
salt0.2g

low

Method

step 1

Dissolve the salt in about 4 litres of water. Put the onions or quartered shallots, tomatoes and cauliflower in a large bowl and cover with the salted water. Cover with cling film and keep in the fridge or a cool place for 24 hrs.
step 2

Drain the vegetables in a colander and tip them into a large preserving pan or flameproof dish. Add the cucumber and capers, and cover with 2 litres of fresh water. Bring to the boil and cook for 10 mins. Drain the vegetables and tip into a large bowl.
step 3

Melt the butter in a saucepan, then add the flour and stir well to make a roux. Slowly add the vinegar, stirring all the time, and cook for a few mins until thickened. Add the sugar, turmeric and mustard powder, and season with black pepper. Pour over the vegetables and stir to combine. Pack the vegetables into sterilised jars (see tip below) and seal.
step 4

Leave in the fridge for at least 5 days before eating, so that the vegetables can absorb all the mustardy flavours. Will keep in the fridge for 6 weeks.

RECIPE TIPS

STERILISING JARS

Just before you start cooking your pickle, wash your jars in hot, soapy water, then leave in a low oven to dry completely.

Recipe from Good Food magazine, September 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now