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Great Aunt Vera's Sweet Mustard Pickle Recipe

A family heirloom recipe passed down for over 70 years! This sweet and tangy mustard pickle recipe is a delicious way to use up those green tomatoes that never ripen. Perfect for cheese and crackers, cold cuts, or gifting to friends and family. Get ready for rave reviews! This recipe makes a large batch (19 jars!), so we recommend halving or quartering it for your first attempt. Prepare to be amazed by this incredibly flavorful pickle that's sure to become a new favorite!

Prep Time 60 mins
Cook Time 2220 mins
Calories 598.5 kcal
Protein 7g
Rating 2.0 (2 Reviews)
Great Aunt Vera's Sweet Mustard Pickle 26

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Great Aunt Vera's Sweet Mustard Pickle

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How to Make Great Aunt Vera's Sweet Mustard Pickle

  1. Wash and roughly chop 10 lbs green tomatoes, 2 large onions, 2 large green bell peppers, and 10-12 hot chili peppers (adjust to your spice preference). Add 1/2 cup kosher salt, cover with cold water, and let stand overnight in a large non-reactive container.
  2. Drain the vegetables thoroughly the next morning. Place them in a large, heavy-bottomed pot and cover with 6 cups white vinegar.
  3. Add 4 cups granulated sugar. Bring to a boil, then reduce heat and simmer until vegetables are tender (approximately 30-45 minutes), stirring occasionally.
  4. In a separate bowl, whisk together 1/4 cup all-purpose flour, 1/4 cup yellow mustard powder, 2 tablespoons turmeric powder, and 1 tablespoon curry powder. Create a smooth paste by gradually adding 1/2 cup cold vinegar.
  5. Carefully remove the main vegetable mixture from the heat. Gradually whisk in the flour-mustard paste, stirring constantly to prevent lumps. Return to a boil and cook for 5 minutes, stirring continuously.
  6. While still hot, carefully ladle the pickle mixture into sterilized, screw-top jars, leaving about 1/2 inch headspace. Wipe jar rims clean, and seal tightly.
  7. Let the jars cool completely. Once cool, check seals by pressing down on the center of the lid. Refrigerate; these pickles will keep for months.

Nutrition Information (Approximate per serving)

Sodium

32 g

Sugar

520g

Fat

0g

Carbs

48g

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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Low Protein Healthy Sauces Chutneys Condiments Etc Vegetables 1 Day Or More Heirloom Historical Holiday Event Low Fat Stove Top Dietary Gifts Low Cholesterol Low Saturated Fat Healthy 2 New Zealand Low In Something Tomatoes Equipment Number Of Servings