Mustard pickle

INGREDIENTS

6 cups vegetables, such as onions, cucumber, butter beans, green tomatoes, carrots, cauliflower

1/2 cup salt

6 cup water

1/2 cup sugar

1/2 cup flour

2 tablespoons mustard

1 tablespoon tumeric

1 tablespoon curry powder

1/2 teaspoon cayenne pepper

2.25 litres vinegar

METHOD

Dissolve salt in water and soak vegetables in resulting brine for 24 hours. Drain and set aside.

Mix flour, sugar, mustard, turmeric, curry powder and cayenne pepper in a large pot. Stir in a small amount of vinegar to create a smooth paste. Gradually add remaining vinegar. Bring to the boil, stirring until thick. Add the vegetables and boil for 5 minutes. Pour into sterilised jars and seal.

TIP

Once sealed, leave for at least three weeks before opening.

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