Matty Matheson Mustard Pickle [100% Original]

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Mustard pickles are canned pickles that are 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 Pickles. It is a summer classic that you can store for the whole winter.

Tasty mustard pickle

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 pickles are a popular recipe from the book.

In order to make Matty Matheson’s mustard pickle, place the onions, cauliflower and cucumbers in a large pot. Add the vinegar, sugar, mustard, turmeric and salt to it. Simmer gently, about 20 minutes. Then, 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, dark place.

I have discussed the detailed recipe for making Matty Matheson’s mustard pickle below. Apart from the recipe, I have also included its nutritional value, total time taken by the recipe. So, all you need to do is, check out the detailed recipe and start making the recipe.

Tasty mustard pickle

Matty Matheson Mustard Pickles Recipe

Mustard pickle is prepared by preserving a range of vegetables in different types of ingredients like vinegar, turmeric and other spices. This pickle can be served with sandwiches and snakes. Sometimes, it is also used as sandwich spread.
4.34 from 6 votes
Prep Time 1 hr
Cook Time 4 d
Total Time 4 d 1 hr
Course Sides
Cuisine American
Servings 24
Calories 138.3 kcal


Large Pot
Shallow Bowl


  • 12 Large Cucumbers (sliced)
  • 6 cups Onion (sliced)
  • 3 tablespoon Pickling Salt
  • 3 cups White Sugar
  • 3 cups White Vinegar
  • tablespoon Ground Dried Turmeric
  • tablespoon Dry Mustard Powder
  • 1 teaspoon Celery Seed
  • Cold Water (as needed)
  • 300 gm Cauliflower (cut in ¼ inch pieces)
  • 3 tablespoon All-Purpose Flour


  • Take a large pot or bowl.
  • Place the cucumber, onion and cauliflower into a pot.
  •  Add the vinegar, sugar, mustard, turmeric, celery seeds and salt. 
  • Simmer gently until thickened, about 20 minutes, stir frequently.
  • Now turn off the heat.  In a small bow, combine the cornstarch with about 2 tablespoons water to make a slurry, then whisk the slurry into the vinegar mixture.
  • In a small bowl, combine the all-purpose flour with about 3 tablespoons water to make a slurry, and then whisk the slurry into the vinegar mixture.
  •  While the mixture is hot, pour into the Mason jars.
  • The filling should be within 1/2 inch of the top. cap them.
  • After about 15 minutes, test the tops with a gentle push to make sure they are sucked in.
  • Store your pickles in a cool, dry, dark place. There is no need to refrigerate until opened



Instead of sprinkling the ingredients over chopped veggies. You can mix them in a separate bowl, with flour and water, and make a paste of it. Then add with chopped vegetables.
I have used all-purpose flour, you can also use cornstarch.
Make sure, that you store your pickles in a cool, dry, dark place.
I have used cauliflower, you can skip it.


Calories: 138.3kcal | Carbohydrates: 33.9g | Protein: 1.5g | Fat: 0.5g | Saturated Fat: 0.1g | Sodium: 879.9mg | Potassium: 263.1mg | Fiber: 1.3g | Sugar: 28.6g | Vitamin A: 148.4IU | Vitamin C: 6.2mg | Calcium: 36.8mg | Iron: 0.8mg
Keyword American cuisine, matty matheson mustard pickle, mustard pickles
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