Two wings lift a person up from earthy concerns: simplicity and purity. Simplicity should be in intention, purity in feelings. Simplicity reaches out after God, purity catches hold and tastes. ~ Thomas A’Kempis

Sunday, 9 January 2011

Spicey Mustard Pickes

Because of a special request, I am posting this recipe (Miss Tessa) :0) Hope you make it now or in your summer :0))


1 Cauliflower, break into florets and chop small
5 onions, I chop them up in my food processor
1 Red pepper - Capsicum - chop small
1 Yellow pepper - Capsicum - chop small
500g/1 lb green beans (fresh pick from your garden :0) - slice fine

Put all in a large china bowl. Add 2 large Tablespoons of cooking salt/sea salt. Stir through well. Cover and leave overnight.
Next morning, rinse the brine off  thoroughly..I taste a little bit of bean every now and then, and when the saltiness is ok, I know its done.

Then place all in a big pan, and add:

4 Tablespoons of seed/grainy mustard
4 teaspoons dry mustard powder
5 teaspoons curry powder (med. heat)
2 teaspoons tumeric powder
4 cups of white vinegar
2 cups brown sugar
1/2 cup white sugar
3/4 Cup water

Bring all to a boil and cook for 15 minutes on a med. boil (until veges softened a little).

to thicken: 1/4 Cup white vinegar/2 Tablespoons plain flour - Mix to a fairly thin paste and when the mixture is cooked, add and cook 5 min more till thickened.

Boil all lids and seals and heat steralised jars in oven.
Fill hot jars with hot pickle and seal immediately. They are sealed when the top sucks down. Yum !! - enjoy with crackers or bread and cheese..mmmm :0))

* I also made Corgette Relish, will post that one later too :0)

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