This pickle is so versatile – you can make it using almost any veges you have surplus of.
Makes 4 medium jars
6 cups chopped vegetables – can use cauliflower, courgette, broccoli, fennel, green beans
2-3 green or red chillies, deseeded and diced
3 medium onions, diced
¼ cup salt
4 tablespoons cooking oil
2 heaped tablespoons mustard seeds
2 tablespoons ground cumin
2 tablespoons turmeric
2 tablespoons English mustard powder
4 tablespoons plain flour
500ml white wine vinegar
½ cup water
2 apples, grated
6 tablespoons sugar
3 cloves garlic, crushed
2 large bay leaves
1. Put all the vegetables (including chillies and onions) in a bowl. Add the salt and enough water to cover. Leave in a cool place for about 1 hour.
2. Heat oil in a large pot and fry the mustard seeds, cumin and turmeric until the seeds start popping. Reduce the heat and add the mustard powder, flour and a splash of the vinegar. Stir until you have a thick paste, then gradually add the remaining vinegar and the water, stirring to a smooth paste. Add the apples, sugar, garlic
and bay leaves. Cook for 3-4 minutes.
3. Drain the salted vegetables and add them to the sauce, stirring to coat. Cook on low to medium until the vegetables have just softened and started to release some juice – about 15 minutes.
4. Spoon into sterilised jars and seal tightly with lids. Leave to cool and store in a dark cupboard.
5. It’s best to leave your pickle for at least 3 weeks for the full flavour to develop, then enjoy it with meats, toasted sandwiches, or cheese and crackers!
A food processor can be used to chop the veges, but don’t go too fine – it’s meant to be a chunky pickle.
IMAGES: TODD EYRE