SWEET MUSTARD PICKLES
Vir die kooksel in die foto het ek blomkool, uie, continental komkommer, wortels en rooi soetrissie gebruik. Ek het ook glutenvrye Maizena gebruik. Dis baie lekker op omtrent alles – van net ‘n sny vars wit brood tot braaivleis en allerlei.
- ½ cup (140 g) coarse cooking salt
- 2 cups (500 ml) boiling water
- 1 litre (4 cups) cold water
- 500 g cauliflower, chopped coarsely
- 4 medium brown onions (600 g), chopped coarsely
- 2 Lebanese cucumbers (260 g), unpeeled, chopped coarsely
- 3 cups (750 ml) cider vinegar
- 2 cups (440 g) white sugar
- 1 tablespoon mustard powder
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- ⅓ cup (50 g) cornflour
- 2 tablespoons water
- roughly 1.4 kg vegetables
Combine salt and the boiling water in large non-metallic bowl; stir until salt dissolves. Add the cold water. Add vegetables; mix well. Cover with a large plate or a sealed plastic bag half-filled with water to keep vegetables submerged; stand overnight.
Rinse and drain vegetables well; drain on absorbent paper.
Combine vegetables, vinegar, sugar and spices in large saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until vegetables are tender.
Blend cornflour with the water in small jug until smooth, add to pan; cook, stirring, until mixture boils and thickens.
Spoon hot pickle into hot sterilised jars; seal immediately. Label and date jars when cold.
Store pickles in a cool, dark place for at least three weeks before opening.
Resep geplaas deur Annatjie Heydenrych
Foto: Annatjie Heydenrych
