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Categories:
cauliflower green beans red pepper onion salt milliliters white wine vinegar turmeric ground ginger caster flour mustard powder
Viewed: 52 - Published at: 6 years agoIngredients
- 1 cauliflower
- 2 handfuls green beans
- 1 red pepper diced
- 1 onion diced
- 2 teaspoons salt
- 250 milliliters white wine vinegar
- 1 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 2 teaspoons mustard seed
- 3 ounces caster (superfine) sugar
- 1 tablespoon all purpose flour
- 4 teaspoons mustard powder
Method
- Cut the cauliflower into small florets and the green beans into 1cm lengths. Combine all the veg in a bowl, sprinkle with the salt and leave for 12 hours.
- Put the veg in a pan with the vinegar, 250ml water the turmeric, ginger and mustard seed (pour off any salty water first and a stainless steel pan is best).
- Cover, bring to the boil and simmer for 5 mins, no longer really, as you want the cauliflower to keep its crunch. Drain the liquid into a colander set over a bowl, reserving your vegetables.
- Put the liquid back in the pan with the sugar. Bring to the boil, while stirring to dissolve the sugar. Put the flour and mustard powder into a big bowl adding 75ml of water to make a paste. Pour in the boiling liquid whisking all the while.
- Return it to the pan stirring on a low heat until it boils. Remove and stir in the vegetables. Allow to cool and spoon into sterilized jars.
