Mustard pickled vegetables

Recipe from: 3/27/1997 12:00:00 AM
Ingredients 14
Servings 10
Time

Ingredients

  • 250
    ml
    wine or apple vinegar
  • 250
    ml
    water
  • 250
    ml
    sugar
  • 15
    ml
    mustard powder
  • 15
    ml
    salt
  • 2
    ml
    black pepper
  • 3
    cloves garlic, crushed
  • 60
    ml
    oil
  • 300
    g
    courgettes, quartered
  • 300
    g
    yellow patty pans, quartered
  • 1
    green pepper, seeded and diced
  • 2
    red peppers, seeded and diced
  • 1
    chilli, seeded and finely sliced
  • 4
    carrots, cut into fairly large pieces
 

Method

 
Place the vinegar, water and sugar in a saucepan and bring to a rapid boil. Stir until the sugar has dissolved. Add the mustard powder, salt, black pepper, garlic and oil and mix. Add the vegetables and boil for 3 minutes. Spoon into a large glass container and seal immediately. The vegetables are best enjoyed the next day and will keep in the fridge for about two weeks. Serves 10-12 as a salad.
 

 

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