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Mustard Pickle                   Veg   CD   ACC  

Vegetarian Vegetable  Cold  Pickles  Preserve Preserves  Preserving   Accompaniment


1lb Cucumber

450g/1lb Onions

225g/8oz Carrots

1 Medium Cauliflower

1.7L/3 pints Vinegar

50g/2oz Sugar

50g/2oz Mustard

25g/1oz Salt



1. Prepare the jars (see notes below) .


2. Wash and prepare the vegetables and cut into even sized pieces no more than 2.5cm/1 inch.  Keep the carrots and cauliflower separate.


3. Place the sugar, salt and vinegar in a large saucepan and bring to the boil.


4. Whisk in the mustard then add the carrots and cauliflower and boil for 15 minutes.


5. Add the remaining vegetables and cook until tender.


6. Spoon the hot mixture into warmed jars, cover, seal and label (see notes below).


Notes:    see also General preparations


Jars - Use jars which are free from cracks, chips or flaws the best sizes to use are 450g/1lb although 1kg/2lb jars can be successfully used for pickling fruit/vegetables.  Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).  Fill whilst still warm to prevent the jars from cracking when the hot filling is added.


Filling and covering the jars  Fill to within 1cm/ inch of the top.  Whilst still hot,  cover with a waxed disc (wax side down) ,  immediately place a cellophane disc over the top then cover with a screw top lid.


Storage Store in a cool dark place for 2-3 months before consuming.










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Key techniques required to make this recipe


Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Tips, Options and Substitutions

 See above

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

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Side Salads

Vegetable Side Dish  Recipes  

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