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Mustard pickle

Mustard pickle

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Prep: 30 mins Cook: 20 mins Plus overnight salting

For the keen cook

Makes about 2 large jars
Like your piccalilli chunky? James Martin's version has whole baby onions, cauliflower pieces and tomatoes

Nutrition and extra info

  • Vegetarian

Nutrition per tbsp

  • kcalories34
  • fat2g
  • saturates1g
  • carbs3g
  • sugars3g
  • fibre1g
  • protein1g
  • salt0.2g
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Ingredients

  • 225g table salt
  • 450g baby onions or shallot (quartered if shallots)

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 225g cherry tomato
  • 450g cauliflower florets
  • 450g cucumber, deseeded and diced
  • 1 tbsp caper

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 125g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 25g plain flour
  • 500ml malt vinegar
  • 100g caster sugar
  • 1 tbsp turmeric
  • 2½ tsp mustard powder

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

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Method

  1. Dissolve the salt in about 4 litres of water. Put the onions or quartered shallots, tomatoes and cauliflower in a large bowl and cover with the salted water. Cover with cling film and keep in the fridge or a cool place for 24 hrs.

  2. Drain the vegetables in a colander and tip them into a large preserving pan or flameproof dish. Add the cucumber and capers, and cover with 2 litres of fresh water. Bring to the boil and cook for 10 mins. Drain the vegetables and tip into a large bowl.

  3. Melt the butter in a saucepan, then add the flour and stir well to make a roux. Slowly add the vinegar, stirring all the time, and cook for a few mins until thickened. Add the sugar, turmeric and mustard powder, and season with black pepper. Pour over the vegetables and stir to combine. Pack the vegetables into sterilised jars (see tip below) and seal.

  4. Leave in the fridge for at least 5 days before eating, so that the vegetables can absorb all the mustardy flavours. Will keep in the fridge for 6 weeks.

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Comments, questions and tips

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Comments (4)

JuicyJu's picture

Can this be made & left to mature like chutney?

saunderk's picture

Just made a batch ready for the festivities and it's looking OK. Agree that you need a bit more flour than recipe states and I used standard malt vinegar and its not as yellow as I hoped so would be better to use the distilled stuff.

charlesworth's picture

Sorry....I even added 25g flour to the 125g butter!!! :-)

charlesworth's picture

Have just made a batch of this mustard pickle, but had to have a few attempts at the "sauce". I added the 25g flour to the 125g flour, but as I added the vingear, it split, so I wondered, as I'd written the recipe into my own recipe book, I thought I'd written the flour to butter ratio incorrectly for the roux, so then did 125g of butter and flour....wrong! Far too thick! Starting to feel a bit like goldilocks, I decided to make a regular roux (equal flour to butter 25g each) and alas it worked!!!

Not sure if it was a typo in the recipe or if in a few weeks I'm going to have awful pickle!!! Has anyone else tried this? Usually there are comments to help when I go wrong!!!Happy Christmas everyone :-)

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