Mustard pickled vegetables

Name: Mustard pickled vegetables
Yield: 10 servings
Cuisine: Accompaniment
Ingredients: 250.00 ml wine or apple vinegar; 250.00 ml water; 250.00 ml sugar; 15.00 ml mustard powder; 15.00 ml salt; 2.00 ml freshly ground black pepper; 3.00 garlic cloves, crushed; 60.00 ml oil; 300.00 g courgettes quartered; 300.00 g patty pans yellow, quartered; 1.00 green pepper deseeded and diced; 2.00 red pepper deseeded and chopped; 1.00 fresh chillies deseeded, thinly sliced; 4.00 carrots peeled, roughly chopped

10 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (14)

250.00 ml	wine — or apple vinegar
250.00 ml	water
250.00 ml	sugar
15.00 ml	mustard — powder
15.00 ml	salt
2.00 ml	freshly ground black pepper
3.00	garlic — cloves, crushed
60.00 ml	oil
300.00 g	courgettes — quartered
300.00 g	patty pans — yellow, quartered
1.00	green pepper — deseeded and diced
2.00	red pepper — deseeded and chopped
1.00	fresh chillies — deseeded, thinly sliced
4.00	carrots — peeled, roughly chopped

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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.