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1/2 cup
3
cups
2
teaspoons
1
teaspoon
1
cup
12
1
cup
1
cup
1
cup
1
cup
1
6
cloves
1
tablespoon
3
teaspoons
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Black mustard seed
Vinegar
Salt
Ground turmeric
Peeled shallots or tiny pickling onions
Fresh red or green chilies
Sliced unripe pawpaw, optional
Green beans, sliced
Cauliflower sprigs
Carrot strips
Bitter melon, seeded and cut in strips
Garlic
Grated fresh ginger
Sugar
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Method :
-
Soak mustard
seed in vinegar to cover overnight.
-
Next day
bring remaining vinegar to the boil with salt and turmeric in a medium
size enamel saucepan.
-
Put onions
in, bring to the boil and boil for 1 minute.
-
Lift out on
slotted spoon and put into a nylon strainer to drain and cool.
-
Do the same
with all the other vegetables.
-
Allow extra
time for the beans, carrots and cauliflower which should be tender but
still crisp to bite.
-
When all
vegetables are drained and cooled, put them into a clean, dry bottle or
earthenware jar.
-
In electric
blender blend the soaked mustard with all the other ingredients.
-
Mix in
vinegar remaining in pan and pour over the vegetables in the bottle,
adding more vinegar if necessary.
-
If jar has
metal lid, cover with two thicknesses of greaseproof paper first.
-
This pickle
will keep for months.
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