Great Aunt Vera's Sweet Mustard Pickle

Recipe by kiwidutch
READY IN: 37hrs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut up vegetables, add the salt, cover with cold water and leave to stand overnight.
  • Pour off the liquid next morning, put vegetables in to big pan (or several as necessary) and cover with vinegar.
  • Add sugar and cook until soft.
  • Mix the flour, mustard, turmeric, curry and mix to a smooth paste with some cold vinegar.
  • Remove main mixture from heat and add paste in stages VERY carefully to the main mixture (too much too quick and it will become lumpy) Stir well and boil for 5 minutes.
  • Bottle in screw-top jars.
  • Refrigerated, this stuff keeps for months and months.
  • Note: This makes at least 19 large jars, so I'd highly recommend doing a 1/2 or 1/4 recipe first!
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