INGREDIENTS
2 litres water
100 grams plain salt
½ small cauliflower, broken into small florets
300 grams green beans, sliced in half
300 grams small zucchini, halved lengthwise
1 fennel bulb, sliced ½ cm thick
1 red capsicum, seeds removed, sliced ½ cm thick
Mustard sauce
300 ml white wine vinegar
300 ml malt vinegar
100 grams caster sugar
2 teaspoons yellow mustard seeds
1 teaspoon ground turmeric
2 teaspoons dry mustard powder
1 teaspoon ground ginger
20 grams corn flour
3 tablespoons cold water
METHOD
Vegetables: Put the water and salt in a large bowl and stir to dissolve. Add the vegetables and cover with a plate to keep them under the brine. Leave for 8 hours. Drain and rinse the vegetables to remove the salt. Drain again.
Mustard sauce: Put the two vinegars, caster sugar and the mustard seeds in a large saucepan. Bring to the boil then add the vegetables. Cook for 4-5 minutes until only just cooked with a little crunch left in them. Lift out with a slotted spoon and set aside.
Combine the turmeric, mustard powder, ginger and the corn flour in a bowl. Add the cold water and stir to make a smooth paste. Stir in 1⁄4 cup of the hot cooking liquid. Pour into the saucepan whisking constantly. Bring to the boil and simmer for 3-4 minutes to thicken and cook out the corn flour. Add the vegetables to the hot sauce and stir to combine well. Spoon the pickle into warm sterilized jars and seal. Store in a cool place and refrigerate once opened.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!