Mustard Pickle


  • 500g cucumber, chopped
  • 500g onions, chopped
  • 300g cauliflower, trimmed, broken into flowerettes
  • 300g green beans, sliced
  • 1 cup salt
  • 11 cups water
  • 1 cup flour
  • 3 teaspoons dry mustard
  • 1 teaspoon turmeric
  • ½ teaspoon paprika
  • Pinch of cayenne pepper
  • 1 teaspoon celery seed
  • 1 cup sugar
  • 1 bottle Wild’s Ezy-Sauce


Place vegetables in a large non-metallic bowl and sprinkle with salt. Add 7 cups of water to bowl so that vegetables are completely covered. Cover bowl and stand for 24 hours. Strain and rinse vegetables well in cold water. In a saucepan, mix remaining water with flour, mustard, turmeric, paprika, cayenne pepper, celery seed and sugar until smooth. Stir until sauce thickens and boils, for around 5 minutes. Then add drained vegetables and Wild’s Ezy-Sauce to boiling mixture, and boil for a further 15 minutes or until just tender. Using a small jug or ladle, fill into sterilised jars and cover loosely. Allow to cool before sealing.

Makes 3 litres.

Serving Suggestion: best accompanied with ham, corned beef, beef, pastrami or any firm cheese.