Winter Salad

Sweet Mustard Pickle

Preparation info
  • Makes

    4 kg

    • Difficulty


Appears in
Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

By Karen Burns-Booth

Published 2019

  • About

This delightful old country recipe makes good use of green tomatoes and is a sweet and tangy pickle similar to piccalilli but much sweeter. Taken from a collection of old “Farmers Weekly” reader’s recipes, it is very popular in the North East of England and is wonderful with cheese, cold cuts and in sandwiches.


  • 225 g green tomatoes, quartered
  • 1 head of celery, finely chopped
  • 3 large


  1. Simmer the green tomatoes, onions, celery and cabbage in the vinegar until soft, and then all of the remaining ingredients.
  2. Cook until the mixture has thickened, stirring all the time.
  3. Cool in the pan and the add to sterilised jam jars before sealing, labelling and storing in a cool place.
  4. Allow the flavours to mature and de