Mustard Pickles

16 ingredients
4 steps

Ingredients

  • 3 onions sliced
  • 12 1/2 ounces cauliflower trimmed, roughly chopped
  • 5 1/4 ounces green beans trimmed, chopped
  • 1 red pepper seeded, sliced
  • 1 zucchini chopped
  • 2 1/2 tablespoons coarse salt
  • 1/4 cup wholegrain mustard
  • 2 teaspoons mustard powder
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground turmeric
  • 2 cups cider vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons all-purpose flour
  • bread rolls to serve
  • cheese to serve
  • cold cuts to serve

Directions

  1. 1
    Combine vegetables and salt. Cover and set aside overnight.
  2. 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. 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. 4
    Serve on rolls with cheese and sliced cold cuts.

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