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Mustard pickles

Mustard picklesWoman's Day
10 Cup
20M
25M
45M

Ingredients

Method

1.In a bowl, combine onion, cauliflower, beans, capsicum, zucchini and salt. Mix well. Cover and set aside overnight.
2.Rinse vegetables thoroughly and drain well. Transfer to a large saucepan with mustard mustard powder, curry powder and turmeric.
3.Stir in 1 3/4 cups vinegar and sugar. Heat on low, stirring Without boiling, until sugar dissolves. Increase heat to high and bring to boil. Reduce to medium and simmer, uncovered, 15-20 minutes, until vegetables are tender.
4.In a small bowl, combine remaining vinegar and flour, whisking until smooth. Stir into vegetable mixture. Bring to boil, stirring, until mixture thickens. Simmer 3 minutes. Pour into hot; sterilised jars and seal. Serve on rolls with cheese and sliced cold cuts.

This home made pickle is a far cry from anything you can buy in the supermarket, and it costs less than $1 per 250ml jar.

Note

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