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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.