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
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.
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.
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.
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.
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.