Mustard pickle
- Preparation and cooking time
- Prep:
- Cook:
- Plus overnight salting
- A challenge
- Makes about 2 large jars
Skip to ingredients
Showing items 1 to 3 of 6
- 225g table salt
- 450g baby onions or shallot(quartered if shallots)
- 225g cherry tomato
- 450g cauliflower florets
- 450g cucumberdeseeded and diced
- 1 tbsp caper
- 125g butter
- 25g plain flour
- 500ml malt vinegar
- 100g caster sugar
- 1 tbsp turmeric
- 2 ½ tsp mustardpowder
Nutrition: per tbsp
- kcal34
- fat2g
- saturates1g
- carbs3g
- sugars3g
- fibre1g
- protein1g
- salt0.2glow
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.
