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.
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.
Matty Matheson Mustard Pickles Recipe
- 12 Large Cucumbers (sliced)
- 6 cups Onion (sliced)
- 3 tablespoon Pickling Salt
- 3 cups White Sugar
- 3 cups White Vinegar
- 1½ tablespoon Ground Dried Turmeric
- 1½ 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