Bottled vegetable salad

Recipe from: 9/23/1993 12:00:00 AM
Ingredients 13
Servings 0
Time 20 min

Ingredients

  • 700
    g
    carrots
  • 250
    g
    cauliflower or broccoli, fresh or frozen
  • 500
    ml
    frozen whole kernel corn
  • 1
    green pepper, seeded and diced
  • 4
    onions, sliced into rings
  • 2
    cloves garlic, crushed
  • little oil
  • 140
    g
    tomato paste
  • 200
    ml
    brown vinegar
  • 200
    ml
    white sugar
  • 10
    ml
    Worcestershire sauce
  • 10
    ml
    prepared mustard
  • 5
    ml
    salt
 

Method

5-10 min
 
Peel the carrots and cut into rings. Break the cauliflower into florets and boil in a little water along with the carrots until just tender but still slightly crisp.
Add the whole kernel corn and mix. Drain well.
Sauté the green pepper, onion and garlic in a little oil until soft. Add the tomato paste, vinegar and sugar and heat slowly until the sugar has melted. Bring to the boil and simmer for a few minutes.
Add the remaining seasonings and vegetables. Bring to the boil once more and simmer for a few minutes. Spoon into sterilised bottles.
Makes 1 litre vegetables.
 

 

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