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EatSmarter exclusive recipe

British Vegetable Relish

with Mustard
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British Vegetable Relish

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

Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 12 h. 50 min.
Ready in
Calories:
23
calories
Calories
0
Print

Nutritional values

1 glass contains
(Percentage of daily recommendation)
Calorie23 kcal(1 %)
Protein1 g(1 %)
Fat0 g(0 %)
Carbohydrates3 g(2 %)
Sugar added0 g(0 %)
Roughage1 g(3 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E0.1 mg(1 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.5 mg(4 %)
Vitamin B₆0 mg(0 %)
Folate9 μg(3 %)
Pantothenic acid0.1 mg(2 %)
Biotin1 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C6 mg(6 %)
Potassium121 mg(3 %)
Calcium19 mg(2 %)
Magnesium14 mg(5 %)
Iron1.2 mg(8 %)
Iodine2 μg(1 %)
Zinc0.2 mg(3 %)
Saturated fatty acids0 g
Uric acid13 mg
Cholesterol0 mg
Development of this recipe:

Ingredients

for
5
Ingredients
½
Cauliflower (about 400 grams)
1
Zucchini (about 300 grams)
3
Carrots (about 300 grams)
½
Cucumber (about 200 grams)
1 piece
Hokkaido pumpkins (about 300 grams)
5 ounces
2 tablespoons
2 ounces
English Mustard powder (In spice stores or well-stocked supermarkets)
1 tablespoon
ground Turmeric
2 heaping tablespoons
Pastry flour (about 40 grams)
½ teaspoon
white Pepper
3 tablespoons
1 ¾ cups
Malt vinegar (or cider vinegar)
Preparation

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 (each about 250 ml), 1 Peeler, 1 Kitchen towel, 1 Sieve

Preparation steps

1.
British Vegetable Relish preparation step 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.
British Vegetable Relish preparation step 2

Place vegetables in a large bowl and mix with salt.  Cover bowl with plastic wrap and let stand overnight.

3.
British Vegetable Relish preparation step 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.
British Vegetable Relish preparation step 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.
British Vegetable Relish preparation step 5

Stir remaining vinegar into pot. Add vegetables with about 100 ml (approximately 4 ounces) water and cook, stirring occasionally, over medium heat.

6.
British Vegetable Relish preparation step 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/).