Mixed Vegetable Mustard Pickle
Ingredients: 2 colanders any mixed vegetable such as
cauliflowers, onions, green
tomatoes, celery, cucumber, beans
125 g salt to 2.5litres water
1.25 litres vinegar
60 g mustard
2 cups sugar
4 tablespoons flour
2 levels teaspoons turmeric Steps 1 Cut vegetables small and
soak all night in brine - 125 g salt to 2.5 litres water. Drain, cover
with weak vinegar and water, and boil until tender but not soft. Drain.
2 In a separate saucepan, prepare the mustard mixture - bring vinegar to
boil and add dry ingredients. Add vegetables and boil again for a few
minutes.
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