Julie's
​Mustard Pickle
Instructor: Richard Feroze
416.710.8126
[email protected]

Ingredients List

Yield: 1 litre
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  • ​1/4 cucumber
  • 1/4 white onions, peeled
  • 1/4 green tomatoes [Optional]
  • 1 sweet red pepper, seeded
  • 1/4 cauliflower, broken into florets
  • 1/2 tbsp salt
  • 1-2 cups water
  • 2 tbsp dried mustard
  • 1 tsp turmeric
  • 2 tbsp cup flour
  • 1/4 cup sugar
  • 500ml apple cider vinegar (or white wine vinegar)
Step 1
For each vegetable, rough chop and add to a food processor.  Pulse until texture is fine in consistency.  (You could also cut by hand.)  Remove and add all vegetables to a bowl.  Cover with water, sprinkle with salt and let set overnight.
Step 2
The next day, pour the vegetables and brine into a pot, bring to a boil, drain, and set vegetables aside.
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Step 3
Mix the dry mustard, turmeric, flour and sugar in a large saucepan. Gradually add the vinegar, stirring until smooth.  Cook over low-medium heat until thick, stirring constantly.  Make sure to stir.  It will stick!​
Step 4
Combine sauce and vegetables in the pot, heat just to the boiling point and turn off heat.  Taste and adjust consistency, tartness, sweetness and/or saltiness, wherever applicable.
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Step 5
Pour into containers, let cool and refrigerate.  Serve cold or warm.

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Julie's
Mustard Pickle
A rich and hearty sauce perfect for dipping vegetable sticks or served with meat pie.