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Mustard Pickles from Matty Matheson: A Cookbook

Servings: 3 to 3 pints


  • 2 cups 300 g pearl onions, sliced 1/4 inch (6 mm) thick
  • 2 cups 200 g cauliflower, cut in 1/4 inch (6 mm) pieces
  • 2 ups 300 g small cucumbers, seeded and sliced 1/4 inch (6 mm) thick
  • 1 cup 240 ml white vinegar
  • 1/2 cup 100g granulated sugar
  • 2 tablespoons dry mustard
  • 1 tablespoon turmeric
  • 1 tablespoon kosher salt
  • 1/2 cup 65 g cornstarch


  • In a Large pot, place the onions, cauliflower, and cucumbers. Add the vinegar, sugar, dry mustard, turmeric, and salt. Simmer gently until tender, about 15 minutes.
  • Turn off the heat. In a small bowl, combine the cornstarch with about 2 tablespoons of water to make a slurry, then whisk the slurry into the vinegar mixture.
  • While the mixture is hot, pour it into the Mason jars, cap them, and listen for the "doink" when the cap is pulled in by the cooling of the pickles.
  • After about 15 minutes, test the tops with a gentle push to make sure they're sucked in. Don't worry: For any that aren't, you can refrigerate or you can reheat and re-cap.
  • Store your pickles in a cool, dry, dark place. [FIJ note: Please do refrigerate these jars, none of this is proper canning procedure.]


This recipe is excerpted with permission from Matty Matheson: A Cookbook.