Nostalgic Sweet Mustard Pickle Medley
Transport yourself back in time with this lovingly preserved recipe from my great aunt Vera, a cherished family treasure for over 70 years. This delightful sweet mustard pickle is the perfect way to use up an abundance of green tomatoes, along with fresh vegetables from your garden. Bursting with flavor, it pairs wonderfully with cream cheese on crackers, enhances cold meat sandwiches, and makes a great addition to any cheese platter. This recipe yields an impressive amount, yielding at least 19 large jars, making it ideal for sharing with friends and family — a gift that is always welcomed! For a first-time experience, consider reducing the quantity to a manageable size while still creating a memorable batch of this delightful chutney.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Onions
2.75 kg (Chopped)
Cauliflower
1 large (Cut into florets)
Green Tomatoes
As needed (Chopped)
Runner Beans
As needed (Trimmed and chopped)
Cucumbers
2 (Chopped)
Sugar
2.33 kg (Granulated)
Table Vinegar
3.5 bottles (around 102 oz) (Regular, not draught)
Salt
2 tablespoons (To taste)
Flour
1 cup (All-purpose)
Mustard
3 tablespoons (Ground or powdered)
Turmeric
28.5 g (1 oz) (Ground)
Curry Powder
2 tablespoons (To taste)
Instructions
1
Begin by finely chopping the onions, cauliflower, green tomatoes, runner beans, and cucumbers.
2
In a large bowl, combine the chopped vegetables with 2 tablespoons of salt. Cover them with cold water and let them stand overnight.
3
The next morning, drain the liquid and transfer the vegetable mixture into a large pot (or divide among several pots if necessary). Pour in enough table vinegar to cover the vegetables completely.
4
Add 2.33 kg of granulated sugar to the pot and heat slowly, stirring occasionally until the vegetables soften.
5
While the vegetable mixture is cooking, in a separate bowl, mix the flour, mustard, turmeric, and curry with additional cold vinegar to form a smooth paste.
6
Once the vegetable mixture is soft, remove it from the heat. Gradually add the flour mixture in small stages, stirring continually to avoid lumps. Return to low heat and simmer for an additional 5 minutes.
7
Carefully ladle the hot pickle into sterilized screw-top jars, sealing tightly.
8
Allow to cool before refrigerating. This delicious pickle can last for months in the refrigerator and only gets better with time!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this traditional pickle recipe?
The recipe is called Nostalgic Sweet Mustard Pickle Medley.
Who is the original source of this family recipe?
This recipe was a cherished family treasure from Great Aunt Vera.
How long has this recipe been preserved in the family?
This recipe has been in the family for over 70 years.
What are the best ways to serve this sweet mustard pickle?
It pairs perfectly with cream cheese on crackers, enhances cold meat sandwiches, and is a great addition to cheese platters.
How many jars does a full batch of this recipe yield?
This recipe yields an impressive amount, producing at least 19 large jars.
Can I make a smaller batch of this chutney?
Yes, for first-timers, it is recommended to reduce the quantity to a more manageable size while still creating a memorable batch.
What is the primary vegetable base for this pickle?
The base consists of onions, cauliflower, green tomatoes, runner beans, and cucumbers.
How should the vegetables be prepared initially?
All vegetables should be finely chopped before starting the pickling process.
Is there a soaking period required for the vegetables?
Yes, the chopped vegetables should be combined with salt, covered with cold water, and left to stand overnight.
How much sugar is required for this recipe?
The recipe calls for 2.33 kg of granulated sugar.
What type of vinegar is recommended for this mustard pickle?
Regular table vinegar should be used, specifically noting that it should not be draught vinegar.
How much onion is needed for a full batch?
You will need 2.75 kg of chopped onions.
What spices give the pickle its distinct yellow color and flavor?
Ground turmeric, mustard powder, and curry powder provide the color and flavor.
How much turmeric should I use?
The recipe requires 28.5 g (1 oz) of ground turmeric.
How is the thickening paste made?
In a separate bowl, mix flour, mustard, turmeric, and curry with cold vinegar to form a smooth paste.
What is the secret to avoiding lumps when thickening the pickle?
Gradually add the flour mixture in small stages, stirring continually after removing the pot from the heat.
How long should the mixture simmer after adding the flour paste?
The mixture should simmer on low heat for an additional 5 minutes.
What kind of jars should be used for storage?
Sterilized screw-top jars are recommended for this recipe.
Where should the finished jars be stored?
The pickle should be refrigerated once it has cooled.
How long can this sweet mustard pickle last?
It can last for months in the refrigerator and the flavor actually improves with time.
How many cucumbers are needed for the medley?
The recipe requires 2 chopped cucumbers.
What is the specific preparation for the cauliflower?
One large cauliflower should be cut into florets and then finely chopped.
How much salt is used in the overnight soaking process?
Two tablespoons of salt are used during the initial soak.
Is this recipe suitable for gifting?
Yes, because it makes such a large batch, it is described as a gift that is always welcomed by friends and family.
What is the category of this recipe?
This recipe is categorized as a Chutney.
How much vinegar is needed for the entire process?
The recipe uses approximately 3.5 bottles of table vinegar, which is around 102 oz.
What type of flour is used in the mustard sauce?
One cup of all-purpose flour is used as a thickener.
What should be done with the liquid after the overnight soak?
The liquid should be drained from the vegetables before transferring them to a large pot for cooking.
How many different ingredients are in this recipe?
There are 12 specific ingredients listed for this pickle medley.
How should the heat be managed when adding the sugar?
The mixture should be heated slowly, stirring occasionally until the vegetables soften.