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Great Aunt Vera's Sweet Mustard Pickle

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“My Grandmother's sister's recipe... it's at least 70 years old. I usually hate pickle but I love this one :) Excellent use for all the home grown green tomatoes that never go red. Great on crackers w/cheese, in a cold meat sandwich etc. It does make a LOT though... but you shouldn't have a problem giving it as gifts tc.. Our family and friends are always coming back for more:) This makes at least 19 LARGE jars.. so I'd recommend cutting the recipe down to 1/4 if you want to make this the first time..)”
READY IN:
37hrs
YIELD:
19 large jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut up vegetables, add the salt, cover with cold water and leave to stand overnight.
  2. Pour off the liquid next morning, put vegetables in to big pan (or several as necessary) and cover with vinegar.
  3. Add sugar and cook until soft.
  4. Mix the flour, mustard, turmeric, curry and mix to a smooth paste with some cold vinegar.
  5. Remove main mixture from heat and add paste in stages VERY carefully to the main mixture (too much too quick and it will become lumpy) Stir well and boil for 5 minutes.
  6. Bottle in screw-top jars.
  7. Refrigerated, this stuff keeps for months and months.
  8. Note: This makes at least 19 large jars, so I'd highly recommend doing a 1/2 or 1/4 recipe first!

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