Matty Matheson Mustard Pickle Recipe

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I’m thrilled to share my take on Matty Matheson’s Mustard Pickle, a recipe that’s become a go-to in my kitchen. This recipe is a perfect addition to elevate everything from sandwiches to cheese plates or just to enjoy on its own.

How-To-Make-Matty-Matheson-Mustard-Pickles-At-Home

I love how this recipe transforms regular vegetables into something so delicious by adding spices and vinegar. When I tried this amazing recipe for the first time, I was just amazed by the outcome of my work.

The specialty of Matty Matheson’s Mustard Pickle lies in its bold, tangy flavor and perfect crunch.

The use of mustard seeds in the brine gives the pickles a distinctive spicy kick, while a blend of spices like garlic and dill adds depth and complexity.

Making these pickles wasn’t just about the end product it was about the joy of creating something delicious from scratch and the pleasure of sharing it with loved ones.

What's In The Post

Equipment Required

Large Mixing Bowl: I use this to combine and mix all the vegetables and other ingredients.
Cutting Board: This is essential for slicing the pearl onions, cauliflower, and cucumbers.
Sharp Knife: I use this to cut the vegetables into the required sizes.
Measuring Cups and Spoons: I prefer using these to accurately measure the vinegar, sugar, and other ingredients.
Medium Saucepan: I use it to heat and combine the vinegar, sugar, and spices in this saucepan.
Whisk or Stirring Spoon: This will help me mix the cornstarch with water and stir the ingredients in the saucepan.
Wooden Spatula: I recommend using this to stir the ingredients in the saucepan.
Jar or Container: I suggest storing the mustard pickle in a clean, airtight jar or container.
Ladle or Tongs: These help me transfer the pickles into jars or containers.

Matty Mathson Mustard Pickle Ingredients And Substitutions

Note: The ingredients in this section make six portions of Matty Matheson Mustard Pickle.

2 Cups/300 g Pearl Onions: If I can’t find pearl onions, I’ll use regular onions, sliced thinly, or small shallots for a milder flavor.
2 Cups/200 g Cauliflower: If cauliflower isn’t available, I’ll use broccoli florets. For a different texture, I might try sliced carrots or bell peppers instead.
2 Cups/300 g Small Cucumbers: When small cucumbers aren’t an option, English cucumbers work well for pickling.
1 Cup/240 ml White Vinegar: If I don’t have white vinegar, I’ll substitute it with apple cider vinegar or rice vinegar.
½ Cup/100 g Granulated Sugar: Instead of granulated sugar, I might use honey or maple syrup. For a lower glycemic option, I’d try agave syrup or a sugar substitute like stevia.
2 Tablespoons Dry Mustard: If I don’t have dry mustard, I can use prepared mustard or Dijon mustard. I’ll adjust the amount to taste since the prepared mustard is milder.
1 Tablespoon Turmeric: Alternatively, I could use some curry powder for a different twist.
1 Tablespoon Kosher Salt: I’ll use sea salt or table salt instead when kosher salt isn’t on hand. Since table salt is more concentrated, I’ll use less about one teaspoon.
½ Cup/65 g Cornstarch: If I don’t have cornstarch, arrowroot powder or potato starch are suitable substitutes.

Preparation and Cooking Time

Preparation Time	Cooking Time	Total Time
20 Minutes	40 Minutes	1 Hour

How To Make Matty Matheson Mustard Pickle At Home

Step 1

In a large pot, place the onions, cauliflower, and cucumbers. Add the vinegar, sugar, dry mustard, turmeric, and salt. Simmer gently until tender, about 15 minutes.

Step 2

In a small bowl, combine the cornstarch with about two tablespoons of water to make a slurry, then whisk the slurry into the vinegar mixture.

Step 3

Mix the contents well, cook for a few minutes, and remove from heat. While the mixture is hot, pour it into the Mason jars and cap them.

Step 4

Your Matty Matheson Mustard Pickle is ready.

Expert Tips That I Recommend

I add a teaspoon of pickling spice blend to the brine. It includes spices like cinnamon, cloves, and allspice.
To keep the pickles crisp, I add a few grape leaves or a small amount of calcium chloride to the jar. Grape leaves contain tannins that help maintain crunchiness.
While white vinegar works well, I try using apple cider vinegar for a different tang or rice vinegar for a milder flavor.
For a more intense mustard flavor, I add a tablespoon of mustard seeds to the brine.
I try using brown sugar or maple syrup instead of granulated sugar for a different kind of sweetness.
I soak the vegetables in an ice bath for 30 minutes before pickling. This step helps to crisp them up, ensuring a satisfying crunch in every bite.

FAQs About Matty Matheson Mustard Pickle

Why are your pickles too sour?

If the pickles turn out too sour, it might be due to excess vinegar. To balance the flavor, you can add a little more sugar to the recipe. Next time, try adjusting the vinegar amount to your taste preferences.

Why are your pickles too salty?

If the pickles are too salty, too much salt is likely added. You can reduce the amount of kosher salt in the future. If you’ve already made the pickles, you can try rinsing them lightly under cold water to reduce the saltiness.

Why are your pickles too bland?

If the pickles lack flavor, it might be because the spices didn’t infuse enough. Ensure you’re using fresh spices and giving the pickles enough time to marinate. Adding a bit more mustard or a splash of vinegar might enhance the flavor.

Why is your pickle brine cloudy?

Cloudiness in the brine can occur if the cornstarch wasn’t adequately mixed or if it settled out. Make sure to whisk the cornstarch thoroughly before adding it to the brine and stir well during cooking. If the brine is cloudy but tastes fine, it’s usually not a problem.

Why are your pickles too soft or mushy?

Overcooking or not using the right kind of cucumber can lead to soft or mushy pickles. Ensure the vegetables are crisp before pickling, and avoid cooking them too long. Using pickling cucumbers or those with firm texture can help maintain crunchiness.

Why are your pickles not crisp?

To keep pickles crisp, ensure the vegetables are fresh and properly sliced. Adding a small amount of calcium chloride (found in pickling lime) to the brine can also help maintain crunch. Additionally, make sure to store them in a cool, dark place to prevent softening.

How do you fix pickles that are too thick or gelatinous?

If the brine is too thick, it may be due to too much cornstarch or overcooking. To fix this, you can dilute the brine with a bit more vinegar or water. Adjust the thickness by cooking the brine for a shorter time or reducing the cornstarch.

Why is there some floating residue in your pickles?

Floating residue can occur from the settling of spices or particles. As long as the pickles look and smell fine, it’s usually not a problem. However, if you’re concerned, you can strain the brine before adding the vegetables.

Nutritional Information Per Serving

Matty Matheson’s Mustard Pickle can be healthy in moderation. It’s low in calories and provides some nutrients from vegetables but can be high in sodium and possibly added sugars. It is best to enjoy it in moderation as part of a balanced diet.

Calories	40 kcal
Carbohydrates	10 g
Dietary Fiber	1 g
Total Fat	1 g
Sodium	200 mg

Matty Matheson’s Mustard Pickle is a great fit for low-calorie and low-fat diets. It’s also suitable for vegetarian and vegan diets. However, it may not be ideal for low-sodium diets due to its high salt content.

Recipe Variations For Different Diets

Low-Sodium Diet: To reduce the sodium content, I use less salt and opt for low-sodium vinegar. I also reduce the added salt and rinse the vegetables before pickling.
Low-Sugar Diet: For a lower-sugar version, I cut back on granulated sugar or use a sugar substitute like stevia or erythritol. I can also try smaller amounts of natural sweeteners like honey or maple syrup.
Keto-Friendly Diet: To make the recipe keto-friendly, I reduce or eliminate the sugar and use a low-carb sweetener. I keep the total carbohydrate content minimal and monitor the serving size.

Storing And Reheating This Recipe

Storing

Refrigeration: I keep the mustard pickle in an airtight container in the refrigerator. It stays fresh for up to 2-3 weeks. I ensure the vegetables are fully submerged in the brine to maintain their quality.

Printable Version

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Conclusion

Making Matty Matheson’s Mustard Pickle has been a delightful adventure for me. This tangy and flavorful pickle brings a unique twist to my pickle repertoire, and I’ve enjoyed every step of the process.

So, are you ready to add a zing to your meals? Give Matty Matheson’s mustard pickle recipe a try and elevate your dishes with a burst of tangy, spicy flavor.

Matty Matheson Mustard Pickle Recipe

Equipment Required

Matty Mathson Mustard Pickle Ingredients And Substitutions

Preparation and Cooking Time