Friday - - Recipe Cards -

Prep time overnight Cook­ing time 15 mins Makes 2 kg 1 cup coarse salt 500ml boil­ing water 1.75 litres cold water 500g pick­ling onions, cleaned and cut 4 car­rots, cut into chunks 1 cau­li­flower, chopped 125g green beans, chopped 3-4 cour­gettes, chopped 6 gar­lic cloves MIX TO­GETHER: 40g plain flour 30g mus­tard pow­der 4 tsp turmeric pow­der 1 cup (250ml) sugar 60g whole­grain mus­tard 500ml white grape vine­gar 250ml water Mix salt, boil­ing water and cold water in a saucepan. Add all the veg­eta­bles, in­clud­ing gar­lic, to the brine and let it soak overnight. Heat the flour mix­ture, stir­ring it con­tin­u­ously, un­til the sauce be­gins to boil and thicken. Drain the veg­eta­bles, rinse, cover with boil­ing water and bring to a rapid boil. Drain and spoon into ster­ilised jars. Pour the hot sauce over to cover. Seal and leave for a week be­fore us­ing.

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