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Mustard Pickle
Veg CD
ACC
Vegetarian
Vegetable Cold
Pickles Preserve Preserves
Preserving Accompaniment
Ingredients 450g/1lb Onions 225g/8oz
Carrots 1
Medium Cauliflower 1.7L/3
pints Vinegar 50g/2oz
Sugar 50g/2oz
Mustard 25g/1oz Salt Instructions: 1.
Prepare the jars (see notes below) . 2.
Wash and prepare the vegetables and cut into even sized pieces no more than
2.5cm/1 inch. Keep the carrots and cauliflower separate. 3.
Place the sugar, salt and vinegar in a large saucepan and bring to the boil. 4.
Whisk in the mustard then add the carrots and cauliflower and boil for 15
minutes. 5. Add the remaining vegetables and cook until tender.
6.
Spoon
the hot mixture into warmed jars, cover, seal and label (see notes below). Notes:
see also General
preparations Jars
- 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. Filling
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 disc over the
top then cover with a screw top lid. Storage
– Store
in a cool dark place for 2-3 months before consuming.
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