This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Mix the vegetables together with salt in a colander and let stand for 30 minutes. Pat dry.
2.Pack into sterilised jars.
3.Simmer the vinegar, sugar, turmeric and mustard seeds for 5 minutes until the sugar is dissolved. Cool.
4.Once the pickling liquid is cool, pour over the vegetables and seal the jars.
Note
- Makes 2 jars.