Mustard Pickles
- Ready In:
- 2hrs 40mins
- Ingredients:
- 12
- Yields:
-
6 9oz jars
ingredients
- 4 cucumbers
- 3 white onions
- 1 cauliflower
- 1 red pepper, deseeded
- 3 tablespoons salt
- 3 1⁄2 cups distilled white vinegar
- sugar
- 1⁄2 cup water
- 3 tablespoons ground turmeric
- 3 tablespoons mustard powder
- 1 tablespoon ground ginger
- 2 1⁄2 ounces plain flour
directions
- Cut all the vegetables into 1/2in cubes. Put in a large bowl and mix in the salt. Pour in enough water to cover, and leave to stand for 2 hours.
- Tip the vegetables into a large sieve and drain thoroughly. Return to the bowl.
- Boil the vinegar with the sugar and water. Stir in the turmeric, mustard and ginger.
- Slowly add the flour, whisking to get rid of any lumps. Leave to simmer gently for 3 minutes until thickened.
- Pour the mixture over the well-drained vegetables and mix well.
- Allow to cool, then refrigerate. Alternatively spoon into sterilised jars, and cover immediately with airtight, vinegar-proof lids.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)