Mustard Pickle

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 1 medium vegetable marrow
  • 1 medium cauliflower
  • 1 cucumber
  • 1lb/450g French beans
  • 1lb/450g button onions
  • 1 oz/25g salt
  • 10 oz/250g sugar
  • 2 pints/1 litre vinegar
  • 2 oz/50g plain flour
  • 2 oz/50g mustard
  • ½ oz/15g turmeric
  • ½ oz/15g ground ginger
  • ½ oz/15g ground nutmeg


Chop the marrow into small chunks without peeling, but remove seeds and pith. Divide the cauliflower into small pieces, chop the cucumber and beans, and peel the onions. Mix all the vegetables together in a bowl and sprinkle with salt. Cover with water, leave to soak overnight, then drain off the water. Mix all the dry ingredients with a little of the vinegar to a smooth paste. Put the vegetables into a pan with the remaining vinegar and simmer until just tender. Add a little of the boiling vinegar to the blended dry ingredients, then return to the pan of vegetables. Simmer for 10 minutes, stirring all the time, until thick. Put into preserving jars while hot.

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