• Partnered with
  • Makes 10 Cups
  • 20 mins prep
  • 25 mins cook

Mustard pickles

Mustard pickles

Mustard pickles

Ingredients

Mustard pickles

  • 3 sliced onions
  • 350 g trimmed, roughly chopped cauliflower
  • 150 g trimmed, chopped green beans
  • 1 seeded, sliced red capsicum
  • 1 chopped zucchini
  • 1/4 cup coarse cooking salt
  • 1/4 cup wholegrain mustard
  • 2 tsp mustard powder
  • 1 tbsp curry powder
  • 1/2 tsp ground turmeric
  • 2 cups cider vinegar
  • 1 1/4 cups brown sugar
  • 2 tbsp plain flour
  • bread rolls, cheese and sliced
  • cold cuts, to serve

Steps

Mustard pickles

  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.
Hi there! Visiting us from ? We have a local site for you at