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Thursday, July 4, 2013

Pickle me grandmother - Sweet Mustard Pickles

I know, I know, it's been months since my last post...these 70 hour weeks don't leave too much time to do much, especially cooking. But, I'm going to try and do at least one post a month from now on.

If you grew up in the late 70's or early 80's in Australia, you'll recognise the first part of the title.

My grandmother used to make these occasionally and I used to have Sweet Mustard Pickles in the fridge when I lived in Sydney for sandwiches. Unfortunately, here in the US, there's only two ways to get them. Either buy them from one of the online stores or make your own. I have made it before here and I got the bug to make them again. I actually submitted them to All Recipes and they posted it:

Chanin actually put some on a hot dog the other night and said it was great, it tastes like a combination of relish and mustard, so there's another thing you can use them on.

Sweet Mustard Pickles


3.5 liters water
1 cup salt
1 large cauliflower cut into small pieces
3kg onions, diced
2 cucumbers, diced large
1.5 liters cider vinegar
1 cup plain flour
4 cups sugar
2 tablespoons mustard powder
1 tablespoon curry powder
1 tablespoon ground turmeric

Make a brine with the water and salt in a large pot. Place vegetables in the brine and allow to soak overnight. 


Bring the mixture to a boil, reduce heat and simmer until vegetables are just tender. Strain off water.Make sure you don't let the veggies get too soft, like I did. The recipe will still work, but the veggies should still have a bit of bite to them.

Mix the remaining ingredients together until smooth and add to the vegetables. Bring to the boil, reduce heat to a simmer and cook until mixture has thickened. Stir occasionally to prevent mixture sticking. 


Pour into warm sterilised jars and seal immediately.

And there you have it. Be prepared for the kitchen to smell for a bit, but it's a small price to pay!




  1. I call that "Piccalilli" and it's flippen MARVELOUS. I love it on a plain old sandwich with a good cheddar cheese.

    GREAT POST, Matt!!!!!

  2. Thank you.

    Piccalilli was used as an accompaniment, in England, for sausages etc. I guess we changed the recipe a bit and used them on sangers instead.

  3. I remember "Kinsgswood Country" [the TV show the "pickle your grandma" show] affectionately. This recipe looks good, but thank God I am still in Oz and can buy a jar anytime I want - practically anywhere. Now the American's have blackening powder in their supermarkets/gourmet shops and we do not. I would like to get that as easily. Got a recipe that works please? Stephen Adelaide, South Australia.

  4. G'day Stephen,

    Here's a couple I've found:

    Also, check out heaps of recipes for all sorts great food.