Name: Mustard pickle
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1/4 small cauliflower, cut into small florets (about 200g florets); 2 small zucchini, sliced into thin rounds; 1 small red capsicum, cut into 3cm pieces; 1 lebanese cucumber, cut into 3cm pieces; 100 gram green beans, trimmed, cut into 3cm lengths; 2 tablespoon salt; 1 tablespoon mustard powder; 1 teaspoon ground turmeric; 2 teaspoon ground ginger; 1 tablespoon plain flour; 2 1/2 cup apple cider vinegar; 1/2 teaspoon celery seeds; 2 tablespoon caster sugar

Ingredients

1/4 small cauliflower, cut into small florets (about 200g florets)

2 small zucchini, sliced into thin rounds

1 small red capsicum, cut into 3cm pieces

1 lebanese cucumber, cut into 3cm pieces

100 gram green beans, trimmed, cut into 3cm lengths

2 tablespoon salt

1 tablespoon mustard powder

1 teaspoon ground turmeric

2 teaspoon ground ginger

1 tablespoon plain flour

2 1/2 cup apple cider vinegar

1/2 teaspoon celery seeds

2 tablespoon caster sugar

Method

1.Combine vegetables in a large bowl. Sprinkle with salt. Stand, covered, overnight. Rinse vegetables to remove excess salt. Drain.

2.Place mustard, turmeric, ginger and flour in a medium saucepan. Gradually add vinegar, stirring until a smooth paste forms. Stir in celery seeds and sugar. Bring to the boil over moderately high heat. Reduce heat; boil, uncovered, for 10 minutes or until slightly thickened (you need about 2 cups liquid). Remove from heat. Cool sauce slightly.

3.Pack vegetables into hot sterilised jars. Pour hot sauce over vegies, shaking jars to remove air bubbles. Seal. Cool.

Use a mixture of in-season vegetables
Note

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Ingredients

Method

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