Great Aunt Vera's Sweet Mustard Pickle

Total Time
Prep 36 hrs
Cook 1 hr

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..)

Ingredients Nutrition


  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!


Most Helpful

love it, every one who got a bottle loves it.i added some banana peppers to the recipe

frmtrkr December 02, 2008

This is a very nice accompaniment for sandwiches in lieu of/as a side pickle or just as is when your looking for something to snack on. We quartered this recipe to serve 5 and it made 1/2 gallon. This is very simple to prepare and put together. It is different from your normal pickled vegetables with the mustard and other spices used. We omitted the runner beans and replaced them with sliced carrots for personal preference. Thanks for posting.

2Bleu March 21, 2008

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