Mustard Pickle Recipe

Ingredients :

90 g

750 ml

2 teaspoons

1 teaspoon

6 cloves

1 tablespoon

250 g

1 cup

Mustard seed

Vinegar

Salt

Turmeric

Garlic

Chopped fresh ginger

Brown sugar

Dates, stoned and cut in quarters

Peeled shallots or small red onions

Stringless green beans, sliced

Small cauliflower sprigs

Carrot strips

Few fresh red or green chilies

Method :

Soak the mustard seeds overnight in just enough vinegar to cover.
Bring remaining vinegar to boil with salt and turmeric in a non-aluminum saucepan.
Briefly cook each of the vegetables (about 2 minutes after coming to the boil) and put into a non-metallic strainer to drain.
Put a mixture of vegetables and sliced dates into clean, dry jars with non-metallic lids.
Blend mustard with vinegar remaining in pan and the garlic, ginger and sugar.
Pour over vegetables and seal with cork or put a double thickness of greaseproof paper between a metal lid and the pickle.
Store in refrigerator where it will keep for months.