13 people made this
I love this delicious pickle because it is made with any combination of seasonal, cheap vegetables.
1kg finely diced vegetables (I use a mixture of onions, cauliflower, cucumber, zucchini, green tomatoes, celery, red and green capsicums)
1/4 cup cooking salt dissolved in 1 1/2 litres water
3 cups (750ml) cider vinegar
1 1/2 cups sugar
1 tablespoon pickling spice
a few slices whole ginger
6 garlic cloves, bruised
1 teaspoon dried chilli flakes
1 rounded tablespoon mustard powder (or ready made hot English mustard)
1 tablespoon curry powder
1/2 tablespoon tumeric powder
2 rounded tablespoons cornflour dissolved in a little cider vinegar to make a pourable paste
Extra time:28days pickling ›
- Soak the vegetables overnight in the brine.
- Make up the spiced vinegar by adding all the ingredients to a saucepan. Bring it to the boil then cool and allow to steep overnight.
- The next day, strain the spiced vinegar to remove all the solids.
- Drain the vegetables (do not rinse) and place in a microwavable container. Cover and microwave on high for about 4 minutes until the vegetable are softened, but still retain a little crunch.
- Place the vegetables in a large saucepan. Make up a pourable paste with the sauce ingredients and a little of the spiced vinegar.
- Pour the remaining spiced vinegar into the saucepan with the vegetables. Bring to the boil.
- Add the sauce paste to the saucepan, stirring well to ensure it is well mixed. Simmer for about 10 minutes to cook out the spices and let the liquid reduce a little.
- Pour in the thickening paste and stir constantly until the mixture thickens. Simmer a further few minutes to cook out the cornflour.
- Remove from the heat, then carefully pour the hot pickle into warm sterilised jars. Seal and store for at least 4 weeks to allow pickle to mellow and mature.
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