Mustard pickles are canned pickles used as a condiment to add a splash of taste to the main dish. Here, I am going to share the recipe for Matty Matheson mustard pickle. It is a summer classic that you can store for the whole winter.
Matty Matheson mustard pickle recipe is one of the amazing recipes from the book ”Matty Matheson: Home Style Cookery”. In this book, he has given 135 absolute favorite recipes to cook at home for family and friends.
It is just a definitive guide through which you can make amazing dishes in your kitchen. The mustard pickle is one of the popular recipes from the book.
In order to make Matty Matheson mustard pickle, add the onions, cauliflower, and cucumbers to a pot. Stir in vinegar, sugar, mustard, turmeric, and salt to it and cook for about 20 minutes.
In a separate bowl, combine the all-purpose flour with water to make a slurry. Add the slurry into the vinegar mixture. Pour into the mason jars, and store your pickles in a cool, dry, and dark place.
To make mustard pickle more flavorful, you can mix the ingredients over chopped veggies instead of sprinkling them in a separate bowl with flour and water.
I have used all-purpose flour, you can also use cornstarch to thicken it. Make sure, that you store your pickles in a cool, dry, dark place.
I have discussed the detailed recipe for making Matty Matheson mustard pickle below. So, all you need to do is to check out the detailed recipe and start your cooking journey.
What's In The Post
What Equipment Will You Need To Make Matty Matheson Mustard Pickle?
- Pot – Cook the veggies in a pot until thickened for about 20 minutes.
- Bowl – Prepare the slurry by adding all-purpose flour and water in a small bowl.
- Mason Jars – Pour the hot mixture into the mason jars and cap them.
- Knife – Start by slicing cucumbers and onion using a knife. Cut cauliflower florets into small pieces.
- Chopping Board – Chop the veggies on a chopping board for fine cutting.
- Spatula – Whisk the slurry using a spatula.
How Much Time Will You Need To Make Matty Matheson Mustard Pickle?
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 20 Minutes | 45 Minutes | 1 Hour 5 Minutes |
What Ingredients Will You Need To Make Matty Matheson Mustard Pickle?
- White Vinegar – Vinegar will add as a preservative and flavoring agent in most pickles. It help cook pickle with its acidity by breaking down it’s structures and softening the textures.
- Cold Water – Pour water in bowl to make slurry which will thicken the pickle.
- All-Purpose Flour – It will help make sure you don’t get lumps while doing pickling.
- Cucumbers – I have used English cucumbers as they are slightly sweeter, making it popular choice for pickling.
- Onion – Cooking sliced onion will transfer it’s pungency and crunchiness to irresistibly tangy and crispy texture, releasing sweetness.
- Cauliflower – Cook sliced cauliflower to add a kick of nutty and sweetness to the pickle.
- Ground Dried Turmeric – Turmeric will provide vivid orange color with sharp flavor and subtle citrusy aroma to the pickle.
- Dry Mustard Powder – Mustard seeds will aid a warm and slightly spicy flavor, making them a great ingredient for pickles.
- Celery Seed – Celery seed will add a savory, earthy, and bitter flavor to pickle.
- Pickling Salt – Salt is used as a preservative in pickles.
- White Sugar – Sugar in pickling is used to balance the tartness of the vinegar.
Steps To Make Matty Matheson Mustard Pickle
1. Do It Properly
Start by slicing cucumbers and onion using a knife. Cut cauliflower florets into small pieces and keep them aside.
In a large pot, add sliced cucumber, onion and chopped cauliflower. Pour in the vinegar, add sugar, mustard, turmeric, celery seeds, and salt.
Simmer gently until thickened for about 20 minutes, stir frequently. Turn off the heat once done.
2. It’s Almost Done
In a small bowl, combine three tablespoons of all-purpose flour with about two tablespoons of water to make a slurry. Whisk the slurry into the vinegar mixture.
Once stirred, pour the hot mixture into the mason jars. Make sure, the filling should be within half a inch of the top. Cap them.
After 15 minutes, test the top with a gentle push to make sure they are sucked in.
Store your pickles in a cool, dry, and dark place. There is no need to refrigerate until opened.
Nutritional Information
| Calories | 138.3 kcal |
| Carbohydrates | 33.9 g |
| Protein | 1.5 g |
| Fat | 0.5 g |
| Saturated Fat | 0.1 g |
| Sodium | 879.9 mg |
| Potassium | 263.1 mg |
| Fiber | 1.3 g |
| Sugar | 28.6 g |
| Vitamin A | 148.4 iu |
| Vitamin C | 6.2 mg |
| Calcium | 36.8 mg |
| Iron | 0.8 mg |
How Will Matty Matheson Mustard Pickle Look And Taste Like?
Matty Matheson mustard pickles are sweet, tangy, and the perfect condiment to serve with cold roasted meats, sausages, and poultry.
With a crispy exterior and semi-sweet interior, mustard pickles are also delicious when used as a relish on burgers and sandwiches!
Bits of cauliflower and cucumber infused with the tart flavors of mustard and vinegar. Stick these pickles in a sandwich or wrap for a bright contrast to creamy fillings.
Recipe Card
Matty Matheson Mustard Pickles Recipe
Equipment
- Pot
- Bowl
- Mason Jars
- Knife
- Chopping Board
- Spatula
Ingredients
- 3 cups White Vinegar
- ½ cup Cold Water (as needed)
- 3 tablespoon All-Purpose Flour
- 12 Large Cucumbers (sliced)
- 6 cups Onion (sliced)
- 300 gm Cauliflower (cut in ¼ inch pieces)
- 1½ tablespoon Ground Dried Turmeric
- 1½ tablespoon Dry Mustard Powder
- 1 teaspoon Celery Seed
- 3 tablespoon Pickling Salt
- 3 cups White Sugar
Instructions
- Start by slicing cucumbers and onion using a knife. Cut cauliflower florets into small pieces and keep them aside.
- In a large pot, add sliced cucumber, onion and chopped cauliflower.
- Pour in the vinegar, add sugar, mustard, turmeric, celery seeds, and salt.
- Simmer gently until thickened for about 20 minutes, stir frequently. Turn off the heat once done.
- In a small bowl, combine three tablespoons of all-purpose flour with about two tablespoons of water to make a slurry.
- Whisk the slurry into the vinegar mixture.
- Once stirred, pour the hot mixture into the mason jars.
- Make sure, the filling should be within half a inch of the top. Cap them.
- After 15 minutes, test the top with a gentle push to make sure they are sucked in.
- Store your pickles in a cool, dry, and dark place. There is no need to refrigerate until opened.
Video
Nutrition
Frequently Asked Questions (FAQs)
What is mustard pickle?
Mustard pickle is a type of pickled mustard that is popular in the United Kingdom. It is made with white mustard seeds, vinegar, water, salt, and spices. The mustard seeds are soaked in vinegar and water for 24 hours, then drained and mixed with salt and spices. The mixture is then left to ferment for 2-3 weeks.
What are the benefits of eating mustard pickle?
Mustard pickle is a good source of probiotics, which can help improve gut health. It is also high in vinegar, which has been shown to have health benefits such as lowering blood sugar levels and improving heart health.
How do I eat mustard pickle?
Mustard pickle can be eaten on its own or added to other dishes such as sandwiches, salads, or curries.
Why do mustard pickles turn brown?
Pickles may turn dark for several reasons. The most common cause is using water with too many minerals, especially iron. Using ground spices rather than whole spices or using iodized salt, or cooking the cucumber brine too long with spices causes pickles to darken.
Conclusion
Matty Matheson mustard pickle is a type of pickled mustard that is popular in the United Kingdom. It is made with white mustard seeds, vinegar, water, salt, and spices.
Mustard pickle is a good source of probiotics and is high in vinegar. It can be eaten on its own or added to other dishes.
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