Pam’s Mus­tard Pick­les:

Central and North Burnett Times - - NEWS -

Cut up the veg­eta­bles, in­clud­ing onions, cau­li­flower, car­rots and chill­ies Soak overnight Next day, boil the veg­eta­bles in salt wa­ter un­til ten­der Strain off wa­ter and put vine­gar on (“what looks good”) Sweeten with su­gar to re­move the sour taste Add mus­tard and curry for flavour, and turmeric for colour If it’s too runny, thicken with flour mixed with vine­gar.

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