Mustard Pickle, Easy to Make and Wonderful with Cheese, Bread and Cold Meat.
This needs to be started the night before you make it.
Ingredients:
500g cauliflower, chopped into florets
250g green beans, trimmed and chopped
2 large or 3 small/medium onions, chopped
2 red capsicums/red peppers, chopped
1/4 cup coarse salt.
Add all these vegetables to a big bowl, sprinkle with the salt, cover and leave overnight.
The next day, rinse the veg in a lot of cold water, drain.
In a large saucepan add:
2 tablespoons seeded mustard
2 teaspoons dry mustard powder
2 teaspoons curry powder
1 teaspoon turmeric
2 cups white vinegar
1 cup loosely packed brown sugar.
Stir well over a medium heat until the sugar is dissolved
Add all the veg and mix well.
Push veg down into the vinegar mix.
Bring mix to the boil then simmer for about 10 minutes, uncovered, stirring veg around a few times.
Mix 3 dessertspoons of plain flour into 3/4 cup white vinegar until well blended.
Add this to the pickle, stir over the heat until mixture boils and thickens.
Spoon into hot sterilised jars. Seal when cold.
(The jars can be gently warmed in the oven to heat them before adding the pickle.)
Push the veg down into the sauce to cover.
Makes 3 large/medium jars or 6 small, approximately.
Why not make more to give away?
Home made gifts are always well received.
