Mustard Pickle

PennyAuthorPenny
00DifficultyIntermediate

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Yields1 Serving

 500g cauliflower cut into small florets
 250g corgettes or marrow cut into 1cm bits
 250g green beans cut into 1-1.5 cm bits
 100g salt
 3 chopped onions
 300ml malt vinegar
 300ml white wine or cider vinegar
 1-2 tspn mustard powder ( depending how hot you like it )
 1.5 tblspns tumeric
 1tspn ground ginger
 1-2tspn chilli flakes ( again it's to taste )
 25g corn flour
 250g sugar

1

Put the cauliflower, beans and corgettes ( or marrow ) into a large bowl . Sprinkle on the salt . Cover and leave for 24hours

2
3
4
5

Rinse the vegetables well

6
7
8
9

Put the onions in a large pan add the malt vinegar. Simmer for 15-20 minutes

10
11
12
13

In a basin Mix 5tblspns of the white wine or cider vinegar with the mustard powder, tumeric, ginger , chilli flakes and corn flour

14
15
16

Put the rest of the cider/ White wine vinegar in with the malt vinegar and onions . Add the sugar and stir until dissolved

17
18
19
20

Now add the drained vegetables and cook gentle for 10-15 minutes

21
22
23
24

Stir the mustard mix into the pan coating all the vegetables

25
26
27
28

Cook until the vegetables are cooked but have bite and the sauce has thickened

29
30
31
32

Pour into sterilised jars . Seal . Let mature for at least a month before eating

Category

Ingredients

 500g cauliflower cut into small florets
 250g corgettes or marrow cut into 1cm bits
 250g green beans cut into 1-1.5 cm bits
 100g salt
 3 chopped onions
 300ml malt vinegar
 300ml white wine or cider vinegar
 1-2 tspn mustard powder ( depending how hot you like it )
 1.5 tblspns tumeric
 1tspn ground ginger
 1-2tspn chilli flakes ( again it's to taste )
 25g corn flour
 250g sugar

Directions

1

Put the cauliflower, beans and corgettes ( or marrow ) into a large bowl . Sprinkle on the salt . Cover and leave for 24hours

2
3
4
5

Rinse the vegetables well

6
7
8
9

Put the onions in a large pan add the malt vinegar. Simmer for 15-20 minutes

10
11
12
13

In a basin Mix 5tblspns of the white wine or cider vinegar with the mustard powder, tumeric, ginger , chilli flakes and corn flour

14
15
16

Put the rest of the cider/ White wine vinegar in with the malt vinegar and onions . Add the sugar and stir until dissolved

17
18
19
20

Now add the drained vegetables and cook gentle for 10-15 minutes

21
22
23
24

Stir the mustard mix into the pan coating all the vegetables

25
26
27
28

Cook until the vegetables are cooked but have bite and the sauce has thickened

29
30
31
32

Pour into sterilised jars . Seal . Let mature for at least a month before eating

Mustard Pickle