Mustard Pickles

Name: Mustard Pickles
Ingredients: 3 None onions, sliced; 12.5 oz cauliflower, trimmed, roughly chopped; 5.25 oz green beans, trimmed, chopped; 1 None red pepper, seeded, sliced; 1 None zucchini, chopped; 2 1/2 tbsp coarse salt; 1/4 cup wholegrain mustard; 2 tsp mustard powder; 1 tbsp curry powder; 1/2 tsp ground turmeric; 2 cups cider vinegar; 1/4 cup brown sugar; 2 tbsp all-purpose flour; None None bread rolls, to serve; None None cheese, to serve; None None cold cuts, to serve

16 ingredients

4 steps

Ingredients

3 None onions, sliced
12.5 oz cauliflower, trimmed, roughly chopped
5.25 oz green beans, trimmed, chopped
1 None red pepper, seeded, sliced
1 None zucchini, chopped
2 1/2 tbsp coarse salt
1/4 cup wholegrain mustard
2 tsp mustard powder
1 tbsp curry powder
1/2 tsp ground turmeric
2 cups cider vinegar
1/4 cup brown sugar
2 tbsp all-purpose flour
None None bread rolls, to serve
None None cheese, to serve
None None cold cuts, to serve

Directions

1

Combine vegetables and salt. Cover and set aside overnight.
2

Rinse vegetables thoroughly. Drain. Transfer to a large saucepan along with mustard, mustard powder, curry powder and turmeric. Add 1/2 cup vinegar and sugar. Heat over low heat until sugar dissolves. Bring to a boil, reduce heat and simmer, uncovered, for 15-20 mins, until vegetables are tender.
3

In a small bowl, combine remaining vinegar and flour, whisking until smooth. Whisk into vegetable mixture. Bring to a boil, stirring, until mixture thickens. Simmer for 3 mins.
4

Serve on rolls with cheese and sliced cold cuts.