Mustard pickles (Piccalilli)

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Vegetables

By Food24 November 03 2009
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Ingredients (9)

3.00 kg vegetables
350.00 g salt
280.00 ml white sugar
15.00 ml mustard — powder
8.00 ml ginger — ground
2.00 garlic — cloves, crushed
1.00 vinegar — white garpe
90.00 ml flour
30.00 ml turmeric
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Method:

Halve the cucumber lengthwise, scoop out the seeds with a spoon and dice the flesh.
Top and tail the courgettes and green beans and chop into pieces.
Halve the onions and break the cauliflower into florets.
Arrange the vegetables in layers in a ceramic or glass dish, sprinkle each layer with salt.
Pour over 3.4 litres water, cover and leave for a day.
Drain the vegetables the next day and rinse well under running water to remove all the salt. Drain well.
In a large saucepan mix the sugar, mustard powder, ginger and garlic with 1,1 litres of the vinegar. Add the vegetables, bring to the boil and simmer until the vegetables are just done, but still crisp – about 20 minutes.
Blend the flour and turmeric with the remaining vinegar and stir into the vegetable mixture. Bring to the boil and simmer for another 2 minutes.
Spoon into hot, sterilised jars. Fill the jars to the top and seal with sterilised lids.
Makes about 3 litres pickles.



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