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Recipe By Jaxters

Ref: 786
Heading: Jams & Pickles
Cuisine: American
Food Type: Vegetarian
No of Portions: 6
Change no of portions required to :

Ingredients & Prep

   2000 ml  Water
   250 ml  Cider vinegar
   225 g  Round shallots peeled & quartered
   225 g  Cauliflower chopped in small chunks
   225 g  Cucumber de-seeded chopped in chunks
   100 g  Cherry tomato quartered
   80 g  Salt
   60 g  Butter
   50 g  Caster sugar
   2 tbsp  Flour
   1 tbsp  Capers
   2 tsp  Ground turmeric
   2 tsp  English mustard powder


  Step 1
In a small saucepan add butter & flour, place over a med heat, stir & melt the butter flour roux until it bubbles, then take off the heat & allow to cool, then add ground turmeric & mustard mix in & set aside.
  Step 2
Place a good sized saucepan on a med heat with the water, salt, vinegar & sugar, add shallots & cauliflower & simmer for 3 minutes, then add a little of the cooking liquid to the roux pan & whisk in then add at lease 200 ml of the cooking liquid & whisk in.
  Step 3
Pour roux into the veg pan with the capers, cucumber & tomatoes, stir & simmer for a further 3 mins.
  Step 4
Ladle hot into clean sterilised lidded jars.

Suggestion & Tips

Will keep in the fridge for 6 weeks. You can try other veg like carrot etc. When jar is opened keep in the fridge.
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