Total Time
2hrs 40mins
Prep 2 hrs 30 mins
Cook 10 mins

These tasty mustard pickles are excellent with cold meats or cheese and a hunk of good bread.

Ingredients Nutrition

Directions

  1. Cut all the vegetables into 1/2in cubes. Put in a large bowl and mix in the salt. Pour in enough water to cover, and leave to stand for 2 hours.
  2. Tip the vegetables into a large sieve and drain thoroughly. Return to the bowl.
  3. Boil the vinegar with the sugar and water. Stir in the turmeric, mustard and ginger.
  4. Slowly add the flour, whisking to get rid of any lumps. Leave to simmer gently for 3 minutes until thickened.
  5. Pour the mixture over the well-drained vegetables and mix well.
  6. Allow to cool, then refrigerate. Alternatively spoon into sterilised jars, and cover immediately with airtight, vinegar-proof lids.

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