Mustard
Pickled Vegetables
Serves 12
as a side dish
One of
our best long-life fridge salads.
6 baby marrows, quartered lengthways
12 baby corn, halved lengthways
1 yellow bell pepper, seeded and cut into strips
2 red bell peppers, seeded and cut into strips
1 chilli, finely sliced
3 large carrots, cut into fine julienne strips
3 cloves of garlic, cut into slivers
PICKLING LIQUID
1 T (15 ml) hot English mustard powder
3 T (45 ml) cold water
1 cup (250 ml) wine vinegar or cider vinegar
1 cup (250 ml) water
1 cup (250 ml) white sugar
1 T (15 ml) Ina Paarman's Seasoned Sea Salt
Mix the mustard powder and cold water and leave to stand for 10 minutes. Bring the vinegar, water and sugar to rapid boil. Mix in the mustard and Seasoned Sea Salt. Add the vegetables and boil for 3 minutes. Pack into a clean glass container and fill up with boiling hot pickling liquid. Seal immediately. These pickled vegetables are best after standing overnight. Keeps refrigerated for 2 weeks.
6 baby marrows, quartered lengthways
12 baby corn, halved lengthways
1 yellow bell pepper, seeded and cut into strips
2 red bell peppers, seeded and cut into strips
1 chilli, finely sliced
3 large carrots, cut into fine julienne strips
3 cloves of garlic, cut into slivers
PICKLING LIQUID
1 T (15 ml) hot English mustard powder
3 T (45 ml) cold water
1 cup (250 ml) wine vinegar or cider vinegar
1 cup (250 ml) water
1 cup (250 ml) white sugar
1 T (15 ml) Ina Paarman's Seasoned Sea Salt
Mix the mustard powder and cold water and leave to stand for 10 minutes. Bring the vinegar, water and sugar to rapid boil. Mix in the mustard and Seasoned Sea Salt. Add the vegetables and boil for 3 minutes. Pack into a clean glass container and fill up with boiling hot pickling liquid. Seal immediately. These pickled vegetables are best after standing overnight. Keeps refrigerated for 2 weeks.
