Spicy Mustard Pickles
| ¼ medium ( 500 g ) cauliflower, chopped |
250 g green beans, chopped |
| 3 medium ( 360 g ) onions, chopped |
1 medium ( 150 g ) red pepper, chopped |
| ¼ cup coarse cooking salt |
2 tablespoons seeded mustard |
| 2 tablespoons dry mustard powder |
3 tablespoons medium curry powder |
| ¼ teaspoon turmeric |
1 ¾ cups white vinegar |
| 1 cup brown sugar, firmly packed |
2 tablespoons plain flour |
| 1 cup white vinegar, extra |
|
Combine cauliflower,
beans, onions and red pepper in a large bowl, sprinkle with salt, cover and stand
overnight.
Next day,
rinse vegetables under cold water and drain. Combine vegetables, mustard seeds, dry
mustard powder, curry, turmeric, vinegar and sugar in a large saucepan. Stir over heat,
without boiling, until sugar is dissolved. Bring to the boil, and then simmer, uncovered
for about 10 minutes, or until vegetables are just tender.
Stir in
blended flour and extra vinegar over a low heat until mixture boils and thickens. Pour
into hot sterilized jars, and seal when cold.
Makes about four cups.
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