How to make Sweet Mustard Pickles

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#sweetmustardpickles #recipe • A how to video on making one of our favorite preserves, Sweet Mustard Pickles. A traditional blend of cauliflower, cucumber and onions, cooked in apple cider vinegar, sugar, mustard, curry powder and turmeric. An amazing addition to sandwiches and hot meats such as corned beef. In this video, we make 5 times the recipe below. • • 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.

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