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Calories: 3596


  • 12 oz 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 lb French green beans, cut into 5 cm (2 in) lengths
  • 1 lb Canned sweetcorn drained
  • 2 pints Wine vinegar
  • 6 oz Soft brown sugar
  • 5 Tbs Dry mustard
  • 3 Tbs Mustard seeds
  • 1 tsp Turmeric


  • 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.
  • 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.
  • 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.


makes about 3 1/2 pounds
Calories: 3596 kcal
Carbohydrates: 669 g
Protein: 132 g
Fat: 44g
Saturated Fat: 5 g
Sodium: 6146 mg
Potassium: 6641 mg
Fiber: 75 g
Sugar: 225 g
Vitamin A: 2975 IU
Vitamin C: 700 mg
Calcium: 867 mg
Iron: 45 mg
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