I grow vegetables to feed us, make natural ingredient creams, lotion and shampoo, cook all meals from scratch and detest E numbers. I live in the beautiful South Island of New Zealand

I am having a really good harvest of zucchini this year and have been looking for ways to use them all up.

I have just learnt from Joan, my very good friend in Canada, that she grates it and freezes it for use in her chocolate zucchini loaf and soups and stews. I have never tried freezing it as I heard it collapsed, as it would so if frozen whole. But I am poised with grater in hand, watching for the next flush of zucchini.

Last week, I made up a huge batch of mustard pickle. Alas I didn’t take enough photos, but once I remembered, I did get a few. I use what ever veges I have on hand and too excess. It’s pretty simple to do. I used zucchini, cauliflower, peppers, onion and beans.

Homemade Mustard Pickle

Day 1)

Make up a brine as follows.

Dissolve 1 cup of salt in 2.2l (4 pts) hot water.

Cut a total of 12 cups of vegetables. we like ours cut fairly fine, but some people like it chunky.


I used 4 cups sliced zucchini, 3 cups cauliflower, 2 cup pepper, 1 cup beans, 1 cup onion. Put veges into a large bowl or pot and add the brine and leave to soak for 12-24 hours.


Day 2)

Drain the brine mixture out and rinse the vegetables well and put into a large pot. P1010545


Measure out 2.2l (2 quarts) vinegar. (i used malt)

Reserve 1 1/2 cups for flour mix below and put remainder into the vege mix and bring to a slow boil.


1 cup flour

4 Tbsp mustard powder or powder seed mix

1 1/2 Tbsp tumeric

1/2 tsp cayenne pepper

with the reserved vinegar and mix together to a smooth paste.

Once the veges are boiling, carefully stir in the flour mix and stir until it begins to boil again.

Remove from the heat and carefully fill clean, hot, sterile jars to 6mm from the top. Wipe around the rim with a clean damp cloth and seal with lids. Set aside to cool and they will pop to show they have sealed. This filled 16 recycled jars ranging from 250 to 680 ml jars, and all sealed.


Once cooled, wash the jars, dry and label including date.

Because the jars are hot and vinegar is used in the cooking,and the veges are cooked slightly, there is no need to do any further canning process. I try to keep the pickle a year before it is used, but a minimum of 23 months is recommended. It really does get better with age. I never made any last year due to moving house and I have hated buying preservative filled pickles.

The trick now will be to let them mature before sampling. 










Comments on: "Homemade Mustard Pickles" (4)

  1. […] run out of homemade pickles, I have been buying the odd jar of this. I have made two batches of my home made mustard pickles and realised they are the same colour as the purchased jar. Here is a picture comparing the two of […]

  2. […] The last of the pickling cucumbers were picked today and when I feel a bit better I will cut and salt them and make more of my Cucumber Pickles. I still have zucchini ripening as well as cauliflowers so will be making more Mustard Pickle  too. […]

  3. Betty Navarro said:

    Isn’t there supposed to be Sugar in these Pickles/Relish? Thank you.

    • No, there is no sugar in this recipe. It never has had and I will never add it. Real Pickles rarely (at least the old recipes don’t) have sugar in them. This is a moderately tart pickle and the veges give a natural sugar. This is the recipe my family has been using for over 100 yrs.

      I know peoples tastes are changing with all the added sugar and fructose syrup in our food today and those that eat sugary foods habitually, seem to need more of the sweetness in foods that traditionally don’t have them. This is one such recipe. If you want sugar, add it, but it will change the whole dynamic of the recipe.

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