| Mustard Pickles
Makes 1200 ml)
| 450 g | cauliflower, chopped coarsely |
| 250 g | green beans, trimmed, chopped coarsely |
| 450 g | brown onions, sliced thickly |
| 160 g | red capsicum, sliced thickly |
| 70 g | seasalt |
| 3 tbsp | Dijon mustard |
| 3 tsp | curry powder, Madras-style |
| ½ tsp | ground turmeric |
| 500 ml | white wine vinegar |
| 220 g | brown sugar |
| 2 tbsp | plain flour |
Method
Combine vegetables and salt in a bowl. Cover; stand overnight.
Rinse vegetables and drain. Stir with mustard, curry, turmeric, 290ml of the vineagar and sugar in saucepan over medium heat until sugar dissolves. Do not boil.
Now bring to a boil, simmer, uncovered, about 10 minutes or until vegetables are just tender.
Stir in blended flour and remaining vinegar; stir over heat until mixture boils and thickens.
Pour into sterilised jars and seal.
Serving suggestions: Pickles are good with cold roast, cheese or as an side dish for BBQ or fondue.
Rinse vegetables and drain. Stir with mustard, curry, turmeric, 290ml of the vineagar and sugar in saucepan over medium heat until sugar dissolves. Do not boil.
Now bring to a boil, simmer, uncovered, about 10 minutes or until vegetables are just tender.
Stir in blended flour and remaining vinegar; stir over heat until mixture boils and thickens.
Pour into sterilised jars and seal.
Serving suggestions: Pickles are good with cold roast, cheese or as an side dish for BBQ or fondue.
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Author: frangipani 
  member since 06/03/2008 
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