BBC navigation

BBC

Hot mustard pickle

Hot mustard pickle

Transform a glut of vegetables into a delicious homemade pickle.

Ingredients

Preparation method

  1. Sterilise the jam jars - first wash the jars in soapy water and rinse in clean warm water. Preheat the oven to 140C/275F/Gas 1. Dry the jars, upside down, on a rack for 30 minutes.

  2. Put the vegetables in a non-metallic mixing bowl, sprinkling with the salt and mix until well combined. Cover with a plate and leave to stand for 24 hours.

  3. Rinse the vegetables in several changes of cold water.

  4. Put the onions in a large saucepan and stir in the malt vinegar. Bring to a gentle simmer and cook for 15 minutes.

  5. Mix five tablespoons of the white wine vinegar with the mustard powder, turmeric, ginger, chilli flakes and cornflour. Stir the remaining white wine vinegar and the sugar into the malt vinegar and onions until dissolved. Tip the drained vegetables into the same pan, return to a simmer and cook for 10 minutes, stirring occasionally.

  6. Stir the cornflour mixture into the pan with the vegetables until well combined. Cook for a further 8-10 minutes, stirring regularly until the vegetables are tender but crisp and the sauce has thickened.

  7. Put the pickle into the jam jars, ensuring that all the vegetables are evenly distributed, and leave to cool. Cover with glass or plastic coated metal lids and seal. Label and store in a cool, dark place for at least a month before eating.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

Hairy Bikers' Best of British 8. Cheese and Pickle bbc_two Hairy Bikers' Best of British

Next on

BBC Two

3:45pm Tomorrow

The Bikers explore the impact Britain's colonial past has had on its food.

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.