-
@ Yojimble
2024-10-02 15:31:57Chef's notes
A tangy, crunchy mustard pickle for cheese sandwiches that can be made with a range of seasonal veg - especially good for preserving homegrown 'wonky' produce as everything gets chopped small and hidden in the bright yellow sauce!
Details
- ⏲️ Prep time: 20 mins + overnight
- 🍳 Cook time: 20 mins
- 🍽️ Servings: Makes approx 2kg (x7 280g jars)
Ingredients
- 500g Cauliflower
- 150g Onion
- 1kg Mixed Vegetables (such as green beans, carrot, courgette, beetroot, radish)
- 750ml White Vinegar
- 1tbsp Mustard Seeds
- 50g Mustard Powder (or 200g Jar English Mustard)
- 1tbsp Turmeric Powder
- 200g Sugar or Honey
- 2tbsp Cornflour
- 1/2tbsp Crushed Dried Chilli (optional)
Directions
- Dice all the vegetables into small bite sized pieces, cover with the salt and leave overnight
- Rinse thoroughly to remove the salt and gently squeeze out as much water as possible
- To make the sauce mix all the other ingredients with a small amount of vinegar, stir into the vegetables then top-up with the rest of the vinegar
- Briefly cook the mixture until the vegetables are just soft, approx 20 mins
- Transfer whilst hot into sterilised jars, leave to mature for 6 weeks before opening