Mustard Pickle Recipe

Garden vegetables combined with Mustard make this Pickle

4 cups cauliflower florets

4 cups pickling onions

4 cups diced green tomatoes

4 cups diced cucumber

1 & 1/4 cups salt

2 litres water

1 cup Edmonds plain baking flour

4 teaspoons dry mustard

1 & 1/2 tablespoons turmeric

1/2 teaspoon cayenne pepper

1 cup sugar

2 litres DYC malt vinegar

Put the prepared vegetables in a large non-metallic bowl

Dissolve the salt in water and pour it over the vegetables

Leave to stand for 24 hours

Drain thoroughly

Mix together flour, mustard, turmeric, cayenne pepper and sugar

Stir in a little of the measured vinegar to make a smooth paste

Gradually add remaining vinegar

Bring to the boil in a large preserving pan, stirring until mixture thickens

Add vegetables and boil for 5 minutes or until vegetables are heated through

Pack into sterilised jars.

Makes about 10 x 350 ml jars.