Mustard pickle

Mustard pickle

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(1 ratings)

Prep: 30 mins Cook: 20 mins Plus overnight salting

A challenge

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

  • kcal34
  • fat2g
  • saturates1g
  • carbs3g
  • sugars3g
  • fibre1g
  • protein1g
  • salt0.2g


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



    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 in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 125g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 25g plain flour
  • 500ml malt vinegar
  • 100g caster sugar
  • 1 tbsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2½ tsp mustard powder



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


  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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7th Oct, 2015
Can this be made & left to mature like chutney?
27th Nov, 2013
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.
22nd Dec, 2012
Sorry....I even added 25g flour to the 125g butter!!! :-)
22nd Dec, 2012
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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