SWEET HOT MUSTARD RECIPES

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SWEET MUSTARD PICKLES | AUSTRALIAN WOMEN'S WEEKLY FOOD



Sweet mustard pickles | Australian Women's Weekly Food image

Bits of cauliflower and cucumber infused with the tart flavours of mustard and vinegar. Stick these pickles in a sandwich or wrap for a bright contrast to creamy fillings.

Categories     Side

Total Time 45 minutes

Cook Time 45 minutes

Yield Makes 9

Number Of Ingredients 13

1/2 cup (140g) coarse cooking salt
2 cup (500ml) boiling water
1 litre (4 cups) cold water
500 gram cauliflower, chopped coarsely
4 medium brown onions (600g), chopped coarsely
2 lebanese cucumbers (260g), unpeeled, chopped coarsely
3 cup (750ml) cider vinegar
2 cup (440g) white sugar
1 tablespoon mustard powder
1 teaspoon curry powder
1 teaspoon turmeric
1/3 cup (50g) cornflour
2 tablespoon water

Steps:

  • 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.

Nutrition Facts : ServingSize Makes 9

SWEET MUSTARD PICKLES | AUSTRALIAN WOMEN'S WEEKLY FOOD



Sweet mustard pickles | Australian Women's Weekly Food image

Bits of cauliflower and cucumber infused with the tart flavours of mustard and vinegar. Stick these pickles in a sandwich or wrap for a bright contrast to creamy fillings.

Categories     Side

Total Time 45 minutes

Cook Time 45 minutes

Yield Makes 9

Number Of Ingredients 13

1/2 cup (140g) coarse cooking salt
2 cup (500ml) boiling water
1 litre (4 cups) cold water
500 gram cauliflower, chopped coarsely
4 medium brown onions (600g), chopped coarsely
2 lebanese cucumbers (260g), unpeeled, chopped coarsely
3 cup (750ml) cider vinegar
2 cup (440g) white sugar
1 tablespoon mustard powder
1 teaspoon curry powder
1 teaspoon turmeric
1/3 cup (50g) cornflour
2 tablespoon water

Steps:

  • 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.

Nutrition Facts : ServingSize Makes 9

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