Recipes > Preserves & Pickles > Mustard Pickle

Mustard Pickle


  • cabbages
  • cauliflowers
  • onions
  • salt
  • vinegar
  • 1 ounce of black pepper
  • 1 ounce of ginger
  • 1 ounce of Jamaica pepper
  • 4 tea-spoonfuls of turmeric
  • 6 ounces of flour of mustard


Cut cabbages, cauliflowers, and onions, in small pieces or slices; salt them together, and let them stand in the salt for a few days. Then take them up in a strainer that the brine may run off; put them in a jar that will hold three quarts; take enough vinegar to cover them; boil it up, pour it on them, and cover it till next day. Pour the vinegar off, take the same quantity of fresh vinegar, and the black pepper, ginger, and Jamaica pepper; boil them up together, let the liquor stand till cold; then mix the turmeric and flour of mustard, which pour on them cold. Cover the pickle up close; let it stand three weeks; and it will be fit for use. The spices must be put in whole.


The Lady's Own Cookery Book (1844).


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