Recipe for pickled mustard veggies

Ingredients for the pickled mustard veggies recipe

6 pounds of prepared mixed vegetables
2 quarts of vinegar
half a pound of sugar
1 ounce of cornflour
1 ounce of turmeric (borrie)
1 ounce of dry mustard
1 teaspoon of ground ginger
a pinch of cayenne pepper

Method

Make a boiling brine with a quart of water and 1 or 2 ounces of salt

Place the prepared vegetables in the brine and boil for 4 minutes

Drain the vegetables and then spread them roughly onto a cloth to help them dry

Boil about three quarters of the vinegar and mix the remaining quarter with the turmeric, ginger, cornflour, cayenne, mustard and sugar in a bowl

Stir in the boiling vinegar and then return to the pan and stove, and boil for a further 5 minutes

Remove from the heat and put in the vegetables

Leave to get cold

Pack the vegetables in jars

Strain the pickling sauce over the vegetables

Use a Weight to Volume Cooking Converter or common cooking conversions to help you work out the amounts for the ingredients needed for this recipe.

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© copyright Teresa Schultz 2010