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Ref: 531
Heading: Jams & Pickles
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   650 ml  cider vinegar
   150 g  golden caster sugar
   100 g  cauliflower chopped to small chunks
   100 g  courgette chopped to small dice
   100 g  yellow peppers chopped to small dice
   100 g  carrot chopped to small dice
   100 g  shallot chopped to small dice
   100 g  cucumber de-seeded chopped to small dice
   80 g  Agave nectar or golden syrup
   30 g  salt
   30 g  cornflour
   15 g  yellow mustard seeds
   10 g  ground turmeric
   10 g  English mustard powder
   1 tsp  ground cumin
   1 tsp  ground coriander


  Step 1
Place all the dices vegetables in a bowl, sprinkle over the salt & mix all in, cover the bowl & leave in a cool place out of the sun for 24 hours.
  Step 2
Pre-heat fan oven to 160'c to sterilise jars, wash the jars first in warm soppy water, rinse under the tap then place in a baking tray & put in the over for 10 mins to heat & dry, the lids & any rubber parts place in a saucepan with boiling water for a 2 to 3 mins before use.
  Step 3
Then rinse off the vegetables in a colander under the tap, in a saucepan add the vinegar sugar & honey, stir & bring to the boil, then simmer for 3 mins stirring constantly.
  Step 4
Mix all the spice powders & cornflour together in a bowl, then add some of the vinegar & mix together into a loose paste, then add spice cornflour mix into the pan, stir & simmer for 2 mins then take off the heat & add the drained vegetable into the hot pan, stir in.
  Step 5
Place hot jars from the oven on a baking tray on the worktop & fill to 1 cm from the top of the jar with a jam funnel, then place on the sterile lid, & set aside to cool.

Suggestion & Tips

Great with cheese. You can use other crisp veg if you like.
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