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MUSTARD PICKLE

Ingredients:
Small cauliflower - 1
Small unpeeled cucumber - 1
Marrow - 300-350 gms (peeled)
Shallots - 100 gms (peeled)
Salt - 25 gms
Dry mustard - 15 gms
Ground ginger - 1 tsp
Turmeric - 1 tsp
Flour - 40 gms
Sugar - 50 gms
Malt vinegar - 500 ml

Method:

  • Divide cauliflower into small sprigs and cut cucumber and marrow into cubes.
  • cover raw vegetables with salt, leave for 24 hours, then drain.
  • Mix together mustard, ginger, turmeric, flour and sugar, and blend to a smooth paste with a little of the vinegar.
  • Bring remaining vinegar to the boil, pour over the paste, then return all to the pan.
  • Bring to the boil, stirring carefully and cook for 3 minutes.
  • Add prepared vegetables and simmer gently for 10 minutes.
  • Cool slightly, then ladle into warmed jars.
  • Cover when cold.
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