Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Apples
    • Beef
    • Butternut
    • Cheese
    • Carrots
    • ClemenGold
    • Potatoes
    • Maize
    • View all
  • Dishes
    • Italian
    • Asian
    • Soups
    • Curry
    • Stews
    • Potjies
    • Mushrooms
    • Slow roasts
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Spinach lasagne
Italian recipes

Spinach lasagne

2 hours 30 minutes
Three-bean salad with kombucha dressing
Beans recipes

Three-bean salad with kombucha dressing

1 hour
Lentil, grilled brinjal and butternut salad with tahini dressing
Brinjal recipes

Lentil, grilled brinjal and butternut salad with tahini dressing

40 minutes
  • Home
  • Recipes
  • Side Servings
Roast red peppers with Thai pesto
Pepper recipes

Roast red peppers with Thai pesto

40 minutes
Roast beets with pomegranate yoghurt dressing

Roast beets with pomegranate yoghurt dressing

40 minutes
Aliums

Leek, red onion & Knockanore Oakwood Smoked Farmhouse Cheese salad

5 minutes
Vegan recipes

Crispy potatoes with lime-and-parsley salt

1 hour
Smashed brinjal, lemon and garlic dip
Vegan recipes

Smashed brinjal, lemon and garlic dip

20 minutes
Summer asparagus salad
Asparagus recipes

Summer asparagus salad

Cumberland sauce
Cooking with

Cumberland sauce

5 minutes
Caramelised sherry-and-mustard onion on farmhouse loaf

Caramelised sherry-and-mustard onion on farmhouse loaf

40 minutes
Maple syrup apples and potato blinis
Apple recipes

Maple syrup apples and potato blinis

40 minutes
Chicken liver mousse with muscadel wine jelly
Cooking with

Chicken liver mousse with muscadel wine jelly

5 to 10 minutes
Tomato carpaccio with basil pesto and a star-anise sorbet

Tomato carpaccio with basil pesto and a star-anise sorbet

10 minutes
Sweet mustard pickled vegetables

Sweet mustard pickled vegetables

5 minutes
Load more
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Sweet mustard pickled vegetables

By Jacques Erasmus
1 large jar
Easy
15 minutes
5 minutes

Ingredients

  • 200 g baby turnips or carrots
  • 4 mixed-colour sweet peppers, quartered
  • A handful fresh shiitake mushrooms
  • 5 cloves garlic
  • A few sprigs thyme
  • 1 bay leaf
  • 3 cups water
  • 1 cup vinegar
  • 150 g sugar
  • A pinch of sea salt
  • 6 peppercorns
  • 1 t mustard seeds

Method

Peel the turnips or carrots and place in a deep saucepan. Add the quartered peppers, mushrooms, garlic, thyme and bay leaf and cover with water.
Bring to the boil and simmer for 2 to 3 minutes.
Add the vinegar, sugar, salt, peppercorns and mustard seeds.
Spoon into sterilised jars and seal.
Serve with a wedge of Parmesan or your choice of cold meats and cheeses.