Sweet Mustard Pickles


Sweet Mustard Pickles

recipe by

In 1917, a recipe by Anna Heidenreich of Bethany was contributed to the first edition of the Barossa Cookery Book, and it packs a whole lot of classic Barossa flavour in a jar. 

It’s a traditional sweet mustard pickle, perfect for hot summer days on mixed sandwiches, ploughman’s lunches or grazing platters.

Put a dollop in a homemade hamburger, alongside barbecue meats, or as an accompaniment to quiche for a light and easy meal.  This makes a large batch, but the recipe can be successfully halved.

>> Layered Leek and Potato Pie

Ingredients - Mixed Pickles

  • 400gm each cucumber, green tomatoes, small onions all chopped finely.
  • One cauliflower broken into small florets.
  • 4 red capsicum, cut finely.


  • 400gm salt dissolved in 1 litre warm water.


  • 1/2 cup flour
  • 6 tablespoons Mustard (either powdered or seeded, whichever you prefer).
  • 2 tsp dried Turmeric
  • 1.8 Litre Apple Cider Vinegar
  • 1/2 cup sugar


  1. Place finely chopped vegetables in a large bowl and pour the brine over. Allow to sit for 12 hours then drain and rinse the vegetables.
  2. Tip the vegetables onto a tea towel to dry slightly and leave to one side.
  3. Mix the dry paste ingredients with three tablespoons of the vinegar and mix until smooth.
  4. Add the remaining vinegar and sugar and pour into a large stockpot. Bring the mixture to a gentle boil, stirring until the mixture thickens.  Add the chopped vegetables and stir until heated through.
  5. Allow to cool then bottle for storage in the fridge, or process using a Fowlers unit for shelf storage.

Sheralee Menz & Marieka Ashmore

Those Barossa Girls

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