Sweet Mustard Pickles



When I was younger I left Australia and went to live in Ireland. During my time there I would often call home and ask for a "care package" to be sent over with foods that I missed from Australia. I always asked for the obligatory chocolate and lollies and of course Tim Tams but there was one thing I truly missed that I would eat the moment I got off the plane - a fresh roll with Strasburg and Sweet Mustard Pickles!


I cant tell you how much I missed this simple roll that I had grown up with. I think at times I literally dreamt these rolls and my Mum always had it ready for me when I came home.


These days I still like sweet mustard pickles but my tastes have changed somewhat. I know pair it in sandwich thins with a tin of chilli tuna, lettuce and onion or in a ham and salad roll and prior to this recipe I would always beeline for the sauce and condiment tables at markets searching for homemade pickles.


What I did not realise was my Nana also used to make sweet mustard pickles and when I was reading through her recipe book I came across this recipe and now I do not need to buy the store bought variety again and I thought I would share her recipe with a few alterations of my own with you.


Prep 24hrs (includes soaking of vegetables) // Cook 40 min


INGREDIENTS

2 liters water

1/2 cup salt

1/2 cauliflower

4 onions

1 cup diced red capsicum

1 large cucumber

750ml apple cider vinegar

1/4 cup cornflour

1 1/2 cups cup white sugar

1 tbs mustard powder

1/2 tbs ground turmeric

1 tsp yellow mustard

3/4 tsp celery seeds



METHOD

Combine water and salt in a pot.

Dice finely cauliflower, onions and cucumber.

Add cauliflower, onions, cucumber and capsicum to the salt water mix well and let sit over night.

Following day heat vegetables and cook until tender and then drain from the water.

Put vegetables back into the pot and add vinegar, sugar, mustard, turmeric, yellow mustard and celery seeds.

Bring to the boil and simmer gently for approximately 20 min.

Make a slurry with the cornflour and water and add to the pot and simmer until thick.

Seal immediately in sterilised jars.


** For the best results my Nana's notes was to let sit for 3 weeks before using!



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