BOTTLED MUSTARD GREEN BEAN SALAD
So easy to make and can be stored for ages.
- 1 kg green beans, chopped finely
- 2 large onions, chopped finely
- 25 g (50 ml) Maizena
- 375 ml white grape vinegar
- 200 g (250 ml) sugar
- 25 ml mustard powder
- 25 ml medium curry powder
- 10 ml salt
Boil green beans and onion in water till al-dentè (just tender) and drain.
Combine Maizena with a little vinegar and set aside.
In a large saucepan add vinegar, sugar, mustard powder, curry powder and salt and bring to a boil.
Add Maizena paste together with bean and onion mix and cook for 15 minutes on low heat.
Bottle hot into sterilized bottles.
Recipe: Amanda Conradie
Photo: Elize de Kock