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Mustard Pickle

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

Rinse the vegetables well

3

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

4

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

5

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

6

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

7

Stir the mustard mix into the pan coating all the vegetables

8

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

9

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