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