Name: Chow chow
Cook time: 30 min
Total time: 30 min
Ingredients: 500 gram cauliflower, cut into small florets; 2 (260g) lebanese cucumbers, unpeeled, seeded, chopped coarsely; 2 cup (160g) cabbage, finely shredded; 300 gram green beans, trimmed, chopped coarsely; 1 medium_piece (200g) red capsicum (bell pepper), chopped coarsely; 1 medium_piece green capsicum (bell pepper) (200g), chopped coarsely; 3 1/2 cup (875ml) cider vinegar; 1 1/2 cup (330g) white (granulated) sugar; 2 tablespoon mustard powder; 1 tablespoon mustard seeds; 1 teaspoon ground turmeric; cayenne pepper; 1 teaspoon coarse cooking salt (kosher salt); 1/2 cup (75g) plain (all-purpose) flour; 1/4 cup (60ml) water; 420 gram canned corn kernels, drained

Ingredients

500 gram cauliflower, cut into small florets

2 (260g) lebanese cucumbers, unpeeled, seeded, chopped coarsely

2 cup (160g) cabbage, finely shredded

300 gram green beans, trimmed, chopped coarsely

1 medium_piece (200g) red capsicum (bell pepper), chopped coarsely

1 medium_piece green capsicum (bell pepper) (200g), chopped coarsely

3 1/2 cup (875ml) cider vinegar

1 1/2 cup (330g) white (granulated) sugar

2 tablespoon mustard powder

1 tablespoon mustard seeds

1 teaspoon ground turmeric

cayenne pepper

1 teaspoon coarse cooking salt (kosher salt)

1/2 cup (75g) plain (all-purpose) flour

1/4 cup (60ml) water

420 gram canned corn kernels, drained

Method

1.Boil, steam or microwave cauliflower, cucumber, cabbage, beans and capsicum, separately, until barely tender, drain. Transfer vegetables, as they’re cooked, to a large bowl of iced water.

2.Combine vinegar, sugar, spices and salt in large saucepan, stir over high heat, without boiling, until sugar dissolves. Blend flour with the water in small jug until smooth, add to pan, cook, stirring, until mixture boils and thickens. Add drained vegetables and corn, simmer, uncovered, stirring occasionally, 5 minutes.

3.Spoon hot pickle into hot sterilised jars, seal immediately. Label and date jars when cold

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Ingredients

Method

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