Vegetarian Vegetables Cold
Accompaniment Pickles Preserve Preserves
1.3kg/3lb Courgette (Zucchini),
3kg/6lb 6oz Onion , thinly sliced
1L/40fl.oz. White Wine Vinegar
250g/9oz White Sugar
2 teasp celery seeds
2 teasp turmeric
5cm/2 inch Freshly Grated Ginger
2 teasp Mustard Powder
1 tbsp Mustard Seeds
1. Place the Courgettes
and onions in a large bowl, sprinkle liberally with salt,
cover with water and allow to stand for 1 hour. Drain thoroughly.
2. Place the remaining
ingredients in a large pan and bring to the boil. Reduce the heat, then add the
vegetables to the pan and stir well. Simmer gently for 1 hour.
3. Meanwhile prepare the
jars (see notes below).
4. Bring the mixture
back to the boil then spoon into warm jars whilst still hot, cover, seal and
label (see notes below).
see also General
- Use jars which
are free from cracks, chips or flaws – the best sizes to use are 450g/1lb
although 1kg/2lb jars can be successfully used for pickling fruit/vegetables.
Prepare the jars by washing well in warm soapy water and rinsing
thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm to prevent the jars from cracking when the hot
filling is added.
and covering the jars – Fill
to within 1cm/ ½ inch of the top. Whilst still hot, cover with a
waxed disc (wax side down) , immediately place a cellophane cover over the
top then cover with a screw top lid.
Storage – Store
in a cool dark place for 2-3 months before consuming.