350 g (12 oz) 2 cups Dried red or white kidney beans, soaked overnight in cold water and drained
4 Red or green peppers, pith and seeds removed and chopped
1 1/2 tsp Salt
1 Medium cauliflower, broken into flowerets
1/2 kg (1 lb) French (green) beans, cut into 5 cm (2 in) lengths
450 g (1 lb) Canned sweetcorn, drained
1 1/4 litres (2 pints) 5 cups Wine vinegar
175 g (6 oz) 1 cup Soft brown sugar
5 Tbs Dry mustard
3 Tbs Mustard seeds
1 tsp Turmeric
4 Red or green peppers, pith and seeds removed and chopped
1 1/2 tsp Salt
1 Medium cauliflower, broken into flowerets
1/2 kg (1 lb) French (green) beans, cut into 5 cm (2 in) lengths
450 g (1 lb) Canned sweetcorn, drained
1 1/4 litres (2 pints) 5 cups Wine vinegar
175 g (6 oz) 1 cup Soft brown sugar
5 Tbs Dry mustard
3 Tbs Mustard seeds
1 tsp Turmeric
method
1. Cook all the vegetables individually until they are just tender. Drain them in colanders and set aside. Transfer all the vegetables to a large bowl and gently toss to mix well.
2. Put the vinegar, sugar, mustard, mustard seeds and turmeric in a large saucepan and place the pan over low heat. Cook, stirring constantly, until the sugar has dissolved. Increase the heat to high 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 thoroughly basted, for 5 minutes.
3. Remove 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 to use.
2. Put the vinegar, sugar, mustard, mustard seeds and turmeric in a large saucepan and place the pan over low heat. Cook, stirring constantly, until the sugar has dissolved. Increase the heat to high 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 thoroughly basted, for 5 minutes.
3. Remove 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 to use.
serving amount
about 3 1/2 pounds
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
