SWEET MUSTARD PICKLES
1/2 cup (140 grams) coarse cooking salt
2 cups (500 ml) boiling water
1 liter (4 cups) cold water
500 grams cauliflower, chopped coarsely
4 medium brown onions (600 grams) chopped coarsely
2 cucumbers (260 grams) unpeeled, chopped coarsely
3 cups (750 ml) cider vinegar
4 cups (440 grams) white sugar
1 tablespoon mustard powder
1 teaspoon curry powder
1 teaspoon turmeric
1/3 cup (50 grams) cornflour
2 tablespoons water
Combine salt and the boiling water in a large non-metallic bowl. Stir until salt dissolves. Add the cold water. Add vegetables. Mix well. Cover with a large plate or sealed plastic bag half filled with water to keep vegetables submerged. Stand overnight.
Rinse and drain vegetables well.
Drain on absorbent paper.
Combine vegetables, vinegar, sugar and spices in a large saucepan.
Stir over high heat without boiling until.sugar dissolves.
Bring to the boil.
Reduce heat and simmer, uncovered for about 10 minutes or until vegetables are tender.
Blend cornflour with the water in a small jug until smooth.
Add to saucepan and cook, stirring, until mixture thickens.
Spoon hot pickle into hot sterilised jars, seal immediately.
Label and date jars when cold.
Store pickles in a cool, dark place for at least 3 weeks before opening.
Die totale hoeveelheid groente is min of meer 1.4 kilogram. Ek het bietjie minder van die ander groente gebruik en rooi soetrissie en wortel bygevoeg. Die rooi en oranje lyk net sommer mooi vir my.
Resep en foto: Annatjie Heydenrych
