bake
Sweet Mustard Pickles
recipe by
SHERALEE MENZ & MARIEKA ASHMORE
THOSE BAROSSA GIRLS
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.
Ingredients - Mixed Pickles
- 400gm each cucumber, green tomatoes, small onions all chopped finely.
- One cauliflower broken into small florets.
- 4 red capsicum, cut finely.
Brine
400gm salt dissolved in 1 litre warm water.
Paste
- 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
Method
- 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.
- Tip the vegetables onto a tea towel to dry slightly and leave to one side.
- Mix the dry paste ingredients with three tablespoons of the vinegar and mix until smooth.
- 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.
- Allow to cool then bottle for storage in the fridge, or process using a Fowlers unit for shelf storage.
