A delicious relish with crunchy vegetables in a mustard sauce. Best eaten with cold meats or cheese.
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Prep Time20 minutesmins
Cook Time5 minutesmins
Total Time25 minutesmins
Course: Mustard Pickle
Cuisine: Originally Indian
Calories per Serving 850
Author: :Mr. Paul
Ingredients
300gcauliflowerflorets
150gFrench beans or small pickling onions
250gshallots
250gcourgettes or cucumber
75gsea salt
4tbspplain flour
75gsugargranulated
1tspturmeric
1tbspmustardpowder
1tspgingerground
500mlvinegarmalt
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
Prepare the vegetables. Break the cauliflower into small florets, trim the beans and cut into short lengths. Peel and quarter the shallots or onions. Cut the courgettes into half or quarters length ways then thickly slice. If using cucumber cut in half lengthwise and scoop out the seeds with a teaspoon and discard, then cut in half again and slice.
Layer the vegetables in a bowl sprinkling each layer with salt. Now toss them all together making sure they all coated with the salt. Cover and allow to stand for 24 hours.
Next day drain the vegetables and rinse very well under cold running water. Drain and spread them out on a clean dry tea cloth to dry dry off a little.
In the meantime mix the flour, sugar, mustard powder, turmeric and ginger together in a pan with a little of the vinegar to form a smooth paste. Make sure that you get the mixture lump free at this stage, this is important.
Gradually stir in the remaining vinegar. Cook over a low heat stirring until the mixture comes to the boil and thickens.
Add the vegetables and cook gently for 2-3 minutes. Spoon into hot sterilised jars and seal.
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