Best Mustard Pickle Recipes

MUSTARD PICKLE

Steps:

• Dissolve the salt in about 4 litres of water. Put the onions or quartered shallots, tomatoes and cauliflower in a large bowl and cover with the salted water. Cover with cling film and keep in the fridge or a cool place for 24 hrs.
• Drain the vegetables in a colander and tip them into a large preserving pan or flameproof dish. Add the cucumber and capers, and cover with 2 litres of fresh water. Bring to the boil and cook for 10 mins. Drain the vegetables and tip into a large bowl.
• Melt the butter in a saucepan, then add the flour and stir well to make a roux. Slowly add the vinegar, stirring all the time, and cook for a few mins until thickened. Add the sugar, turmeric and mustard powder, and season with black pepper. Pour over the vegetables and stir to combine. Pack the vegetables into sterilised jars (see tip below) and seal.
• Leave in the fridge for at least 5 days before eating, so that the vegetables can absorb all the mustardy flavours. Will keep in the fridge for 6 weeks.

GREEN BEAN & MUSTARD PICKLE

Steps:

• Put the onions in a preserving pan with 500ml of the vinegar. Cover and cook gently for 20 mins until soft. Meanwhile, blanch the beans for 5 mins, then drain.
• Mix the flour, mustard powder, turmeric and celery salt. Heat the mustard seeds in a small lidded pan until you hear them popping, then tip them into the flour mixture. Gradually stir in remaining vinegar until smooth.
• When the onions are ready, tip in the spice vinegar mixture and stir continuously over the heat until thickened. Add the blanched beans and cook, uncovered, for 10 mins, stirring occasionally. Add both the sugars and cook, stirring frequently, for 15 mins more until thick. Spoon into sterilised jars (see tip) and seal while hot. This will keep in a cool place for a year, but the colour will fade over time. Once opened, store in the fridge.

TUNA BURGERS WITH PINEAPPLE-MUSTARD GLAZE AND GREEN CHILE-PICKLE RELISH

Steps:

• Combine the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Whisk in 2 tablespoons mustard, remove from the heat, and add the lime juice and white pepper. Let cool.
• Combine the tuna, 2 tablespoons Dijon, chipotle pepper puree, honey, oil, and green onions in a large bowl, and season with salt and pepper. Shape the ground tuna firmly into 8 round uniform patties about 1 1/2-inches thick. Refrigerate for 30 minutes; the burgers must be very cold to hold their shape when cooking. Grill burgers for 3 minutes on each side for medium doneness, basting often with the glaze. Serve the burgers on buns with the watercress and the Green Chile-Pickle Relish.
• Combine all ingredients in a medium bowl and season, to taste, with salt and pepper. Let sit at room temperature for 30 minutes before serving so that flavors meld.

TUNA BURGER WITH PINEAPPLE-MUSTARD GLAZE AND GREEN CHILE-PICKLE RELISH

Steps:

• To make the glaze, combine the pineapple juice, vinegar, shallot, and ginger in a small nonreactive saucepan and cook over medium heat until reduced by half, about 10 minutes. Transfer to a blender and blend until smooth.
• Return the mixture to the saucepan, add the brown sugar, and cook over high heat, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the soy sauce, mustard, and lime juice and season with salt and pepper. Transfer to a bowl and let cool to room temperature. The glaze can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator. Bring to room temperature before serving.
• Meanwhile, to make the relish, preheat the oven to 375 degrees F.
• Put the chiles on a rimmed baking sheet, rub them with the oil, and season with salt and pepper. Roast in the oven until the skins of the chiles are blackened, about 15 minutes. Remove the chiles from the oven, place in a bowl, cover with plastic wrap, and let the chiles steam for 15 minutes. Peel, stem, and seed the chiles and then finely dice them.
• Combine the chiles, pickles, onion, lime juice, honey, cilantro, and oil in a medium bowl and season with salt and pepper. Let sit at room temperature for 30 minutes before serving so that the flavors meld. The relish can be made 8 hours in advance and stored in a container with a tight-fitting lid in the refrigerator. Let come to room temperature before serving.
• Cut the tuna into large pieces and then coarsely chop in a food processor. Do not overprocess. (Alternatively you can chop it by hand with a sharp knife.)
• Whisk together 2 tablespoons of the oil, the mustard, honey, and chipotle in a large bowl. Add the tuna and green onions and gently fold to combine. Divide the tuna mixture into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Place on a plate, cover with plastic wrap, and let chill in the refrigerator for at least 30 minutes before cooking.
• To cook the burgers, heat the remaining 2 tablespoons oil in a sauté pan or griddle (nonstick or cast iron) until it begins to shimmer. Season both sides of each burger with salt and pepper. Cook the burgers until golden brown on the bottom sides, about 3 minutes. Turn over, brush with some of the glaze, and continue cooking until medium, about 3 minutes longer.
• Place the burgers on the bun bottoms, drizzle with more of the glaze, and top with the relish and pickled red onions, if using. Cover with the burger tops and serve immediately.

TUNA BURGERS WITH PINEAPPLE-MUSTARD GLAZE AND GREEN CHILE PICKLE RELISH AND ANCHO GAUFRETTES

Steps:

• To prepare the glaze: Combine the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the mustard and cook an additional 2 minutes. Remove from the heat and add the lime juice, and white pepper. Let cool.
• To prepare the burgers: Shape the ground tuna firmly into 8 round uniform patties about 1 1/2-inches thick. Place in the refrigerator for 30 minutes. (The burgers must be very cold to hold their shape when cooking) Brush both sides of the burgers lightly with the pineapple glaze and season with salt and pepper to taste. Preheat grill. Grill burgers for 3 to 4 minutes on each side for medium doneness, basting often with the glaze. Serve burgers on rolls with watercress.
• To prepare the relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let sit at room temperature for 30 minutes before serving.
• To prepare the gaufrettes: Heat oil to 365 degrees F in a deep fryer. Fry potato in batches and remove to large plate lined with paper towels. Season immediately with salt and ancho chile powder.

GREAT AUNT VERA'S SWEET MUSTARD PICKLE

Steps:

• Cut up vegetables, add the salt, cover with cold water and leave to stand overnight.
• Pour off the liquid next morning, put vegetables in to big pan (or several as necessary) and cover with vinegar.
• Add sugar and cook until soft.
• Mix the flour, mustard, turmeric, curry and mix to a smooth paste with some cold vinegar.
• Remove main mixture from heat and add paste in stages VERY carefully to the main mixture (too much too quick and it will become lumpy) Stir well and boil for 5 minutes.
• Bottle in screw-top jars.
• Refrigerated, this stuff keeps for months and months.
• Note: This makes at least 19 large jars, so I'd highly recommend doing a 1/2 or 1/4 recipe first!

OLD-FASHIONED MUSTARD PICKLE

Steps:

• Make a brine by mixing 1/2 cup salt and 2 quarts soft water in a large bowl.
• In the water, soak the onions, pickling cucumbers, large cucumbers and green tomatoes overnight.
• The next day, drain the vegetables.
• Cut the large cucumbers and green tomatoes into thick slices.
• Cook the onions and cauliflower in boiling water until they are barely tender.
• Drain and add to bowl.
• Add celery and sweet peppers to bowl.
• Now prepare the sauce by mixing the sauce ingredients in a large pot.
• Cook, stirring until smooth and thickened.
• When the sauce is boiling, stir in the vegetables.
• Just heat through-- do not cook the vegetables.
• Spoon immediately into freshly scrubbed pint jars.
• Make sure the vegetables are covered in hot mustard sauce and seal.

PICALLILI/MUSTARD PICKLE RELISH

Steps:

• Break cauliflower into small florets. Chop the carrots, papaya, bell peppers, onions, cucumber and celery into small pieces. Scald the vegetables in a mixture of water and 1 tablespoon for 10 minutes; drain well.
• Combine the flour, mustard, remaining salt and turmeric; add one cup of water. Cook over medium heat, stirring constantly until the mixture thickens. Add the vinegar slowly and bring to a boil. Add the finely chopped jalapeños, then add the other vegetables and remove from the heat, stirring well. Pack into jars and seal immediately.

PRETZEL-CRUSTED PICKLE CHIPS WITH MUSTARD SAUCE

Steps:

• Make the sauce: Mix the onion, both mustards, the mayonnaise, paprika, garlic powder and salt to taste in a bowl. Set the sauce aside.
• Make the chips: Heat 1/2 inch vegetable oil in a large skillet over medium heat. Gently pat the pickle slices dry with a paper towel.
• Put the pretzels in a large resealable plastic bag and crush into coarse crumbs using a rolling pin or heavy pan; transfer to a plate. Whisk the eggs in a shallow bowl and put the flour in another bowl. Dredge the pickle slices in the flour, shaking off any excess; dip in the beaten eggs, then dip in the pretzel crumbs, turning to coat. Working in batches, fry the pickles until golden and crisp, about 1 minute per side. Drain on paper towels and sprinkle with celery salt, if desired. Serve warm with the mustard sauce.