Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Cauliflower
1 md Cucumber
8 oz Pearl onions, peeled
1 lg Spanish onion, chopped
4 md Green tomatoes
1 1/2 c Coarse salt
2 1/2 c Malt vinegar
2 1/2 c Malt vinegar
3 tb Bruised mustard seeds
1 tb Ground ginger
4 x Halved garlic cloves
1 tb Bruised black peppercorns
1 tb Turmeric
1/2 c Sugar
1 tb Dry mustard
3 tb Flour
4 tb Water

Cut up the vegetables into bite-sized pieces. Place them into a
large bowl sprinkle with salt. Let stand for 4 hours. Drain in a
colander discard the liquid. In a large pot, bring the vinegar to a
boil add the vegetables. Reduce heat simmer, covered, for 15
minutes. Drain discard the vinegar.

SAUCE:

Pour the vinegar into a pot. Stir in the mustard seeds, ginger,
garlic, peppercorn, turmeric, mustard sugar. Heat over a low heat
until the sugar has dissolved. Increase the heat to medium bring to
a boil. Stir frequently. Simmer for 15 minutes.

Remove from heat strain liquid into a bowl. Discard the spices
return liquid to the pot. Stir in the flour mixed with water place
over medium heat. Bring to a boil, stirring constantly. Simmer for 2
minutes.

Remove from the heat pour the sauce over the vegetables, mixing very
well. Bottle in warm, sterile jars seal.

Posted by Helen Peagram in Intercook

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