Mustard Pickles

How to make Sweet Mustard Pickles

Recipe:

Ingredients
1/2 cup (140g) coarse cooking salt
2 cup (500ml) boiling water
1 litre (4 cups) cold water
500 gram cauliflower, chopped coarsely
4 medium brown onions (600g), chopped coarsely
2 lebanese cucumbers (260g), unpeeled, chopped coarsely
3 cup (750ml) cider vinegar
2 cup (440g) white sugar
1 tablespoon mustard powder
1 teaspoon curry powder
1 teaspoon turmeric
1/3 cup (50g) cornflour
2 tablespoon water

Method
1 Combine salt and the boiling water in large non-metallic bowl; stir until salt dissolves. Add the cold water. Add vegetables; mix well. Cover with a large plate or a sealed plastic bag half-filled with water to keep vegetables submerged; stand overnight.

2 Rinse and drain vegetables well; drain on absorbent paper.

3 Combine vegetables, vinegar, sugar and spices in large saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until vegetables are tender.

4 Blend cornflour with the water in small jug until smooth, add to pan; cook, stirring, until mixture boils and thickens.

5 Spoon hot pickle into hot sterilized jars; seal immediately. Label and date jars when cold.

6 Store pickles in a cool, dark place for at least three weeks before opening.