Sweet mustard pickled vegetables

Sweet mustard pickled vegetables

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  • 1 large jar
  • Easy
  • Carb Conscious Dairy free Fat conscious Vegan recipe collection
  • 15 minutes
  • 5 minutes


  • 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

Cooking Instructions

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.

Jacques Erasmus Recipe by: Jacques Erasmus
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