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Mustard Pickle


A nice blend of vegetables in a hot mustard pickle

  • 1 lb. (450g) cucumber
  • 1 lb. (450g) onions
  • 8 oz. (225g) carrots
  • 1 cauliflower, medium size
  • 3 pints (1710ml) vinegar
  • 2 oz. (50g) sugar
  • 2 oz. (50g) mustard
  • 1 oz. (25g) salt

    Cooking Instructions:
    1. Prepare the vegetables and chop into even-sized pieces
    2. Keep the carrots and cauliflower separate
    3. Add sugar and salt to the vinegar and bring to the boil
    4. Slowly stir in the mustard, mixed with a little of the vinegar
    5. Add the carrots and the cauliflower and boil for 15 minutes
    6. Add the rest of the vegetables and cook until tender
    7. Pour into warmed jars, seal and label

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000