- 1/4 of a medium-size cauliflower, broken into flowerets
- 4 cups [1 L] string beans, cut into 1-inch [2.5-cm] pieces
- 3 medium-size onions, chopped
- 1 sweet red pepper, membranes removed and seeded, chopped
- 1/4 cup [60 mL] pickling salt
Mustard Sauce
- 2 tablespoons [30 mL] old-fashioned mustard
- 2 teaspoons [10 mL] dry mustard
- 1 3/4 cups [440 mL] white vinegar
- 1 cup [250 mL] firmly packed brown sugar
- 2 tablespoons [17.5 g] flour
- 1/3 cup [80 mL] vinegar
- 1 teaspoon [5 mL] curry
- 1/4 teaspoon [1 mL] curcuma
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- Transfer cauliflower flowerets, string bean pieces, chopped onions and red pepper into a bowl; sprinkle with pickling salt.
- Leave to rest for 8 hours, covered with a clean cloth.
- Drain then thoroughly rinse vegetables; drain vegetables once more.
- Into a saucepan, mix together old-fashioned mustard, dry mustard and 1 3/4 cups [440 mL] vinegar of mustard sauce.
- Add brown sugar; cook, stirring, until melted.
- Mix together flour and remaining 1/3 cup [80 mL] vinegar; mix into hot mixture.
- Bring to a boil, stirring until mixture starts to boil.
- Add drained vegetables to mixture.
- Ladle mixture into sterilized jars.
- Sterilize jars for 15 minutes into hot, boiling water.
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