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.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.