British Vegetable Relish

with Mustard

British Vegetable Relish - Bite-sized pickled vegetables - an English classic with a spicy Kick
23 kcal
Bite-sized pickled vegetables - an English classic with a spicy Kick

(0)

Difficulty:moderate
Preparation:50 min
Ready in:770 min
Low-sugar
Low-fat
High-protien
high-fiber
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
23
1%
Protein
1 g
2%
Fat
0 g
0%
Added Sugar
0 g
0%
Carbohydrates
3 g
1%
Roughage
1 g
-
Saturates
0 g
-

Recipe Development: EAT SMARTER

Ingredients

For glasses

½Cauliflower (about 400 grams)
1Zucchini (about 300 grams)
3Carrots (about 300 grams)
½Cucumber (about 200 grams)
1 pieceHokkaido pumpkins (about 300 grams)
5 ouncesShallots
2 tablespoonsSalt
2 ouncesEnglish Mustard powder (In spice stores or well-stocked supermarkets)
1 tablespoonground Turmeric
2 heaping tablespoonsPastry flour (about 40 grams)
½ teaspoonswhite Pepper
3 tablespoonsground Ginger root
1 ¾ cupsMalt vinegar (or cider vinegar)

Kitchen Utensils

1 Pot, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Plastic wrap, 5 canning jars, 1 Peeler, 1 Kitchen towel, 1 Sieve

Directions

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1 Rinse cauliflower, drain and cut florets into 1 cm (approximately 1/2-inch) pieces. Rinse zucchini and wipe dry. Peel carrots. Rinse cucumber and wipe dry. Peel shallots. Scoop seeds from pumpkin piece. Cut all vegetables into 1 cm (approximately 1/2-inch) pieces.
2 Place vegetables in a large bowl and mix with salt.  Cover bowl with plastic wrap and let stand overnight.
3 Rinse jars (each about 250 ml) (each approximately 8 ounces) and their matching lids in boiling water, then leave jars upside down to dry on a kitchen towel. Drain salted vegetables well.
4 Mix together mustard powder, turmeric, pastry flour, white pepper and ground ginger in a pot. Add just enough vinegar to make a smooth paste.
5 Stir remaining vinegar into pot. Add vegetables with about 100 ml (approximately 4 ounces) water and cook, stirring occasionally, over medium heat.
6 Once mixture begins to thicken, continue to cook for another 5 minutes, stirring. Divide hot vegetable mixture among prepared jars and secure lids. Place upside down for 5 minutes, then turn right side up and let cool completely. Refrigerate for up to 2 weeks.  Tip: To preserve for longer, process jars according to manufacturer's instructions (or visit http://nchfp.uga.edu/).  
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