Call it what you wish this is a delicious pickle with a stunning bright yellow colour and a lovely crunchy texture.
- 450 grams cauliflower
- 450 grams cucumber
- 450 grams onions
- 250 grams green beans
- 1 green capsicum
- 2 tbsp salt
- 310 ml white vinegar
- 250 grams sugar
- 2 tsp fennel seed
- 2 tsp mustard seed
- 3 tbsp flour
- 2 tsp mustard powder
- 2 tsp turmeric
- Chop all the vegetables into small cubes and put into a large bowl
- Cover with the salt, stir through and leave overnight
- Place clean preserving jars into the over at 120 degrees Celsius to sterilise
- Put sugar, 1/2 the vinegar, fennel seed and mustard seed in a pot and simmer until sugar is dissolved
- Stand for 15 minutes then strain, returning liquid to the pot
- Mix flour, mustard powder and turmeric with the other half of the vinegar and add to sugar liquid
- Drain vegetables and add
- Simmer for 15 minutes stirring frequently
- While pickle is still hot pour into the sterilised jars and seal
- Eat when cold or keep in the fridge
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