Various types of vegetables are cooked separately then stored in a pickling solution containing vinegar, sugar, mustard and mustard seed. The result is a marvellous pickle to serve with any type of cold meat.
ingredients
makes about 3 1/2 pound
3/4 pound red or white kidney beans, soaked overnight in cold water and drained
4 green or red (bell) peppers, white pith removed, seeded and cut into 2 inch pieces
1 1/2 teaspoons salt
1 medium-sized cauliflower, trimmed and broken into small florets
1 pound Green beans,
trimmed and cut into 2 inch lengths
1 pound canned sweetcorn, drained
5 cups wine vinegar
1 cup soft brown sugar
5 tablespoons dry mustard
3 tablespoons mustard seed
1 teaspoon turmeric
method
1. Place the kidney beans in a medium-sized saucepan and add enough water just to cover. Place the pan over high heat and bring the liquid to the boil. Cover the pan and simmer for 1 - 1 1/2 hours or until the beans are just tender.
2. Meanwhile, place the green or red peppers in a small saucepan. Pour over enough water just to cover and add 1/2 teaspoon of the salt. Bring the water to the boil then reduce the heat and cook the peppers for 10 minutes or until they are tender but still firm. Drain the peppers in a colander. Set aside.
3. Cook the cauliflower florets in the same way for 8-12 minutes, and cook the Green beans, for 5-8 minutes.
4. When the kidney beans are cooked, drain them in a colander. Transfer them to a large mixing bowl and add the peppers, cauliflower florets, beans and corn, stirring well to blend. Set aside.
5. Put the vinegar, sugar, mustard, mustard seed and turmeric in a large saucepan over low heat. Cook, stirring constantly, until the sugar has dissolved. Increase the heat and bring the mixture to the boil. Reduce the heat to moderately low and add the vegetables to the pan. Cook the mixture, stirring occasionally so that all the vegetables are all well basted, for 5 minutes.
6. Remove the pan from the heat and ladle the pickle into clean, warmed preserving jars. Seal the jars and label them. Store in a cool, dry place until ready for use.
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more information
Cooking time: 2 1/2 hours
