| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Spanish |
Relishes, Pickles |
1 |
Servings |
INGREDIENTS
| 1 |
md |
Cauliflower |
| 1 |
md |
Cucumber |
| 8 |
oz |
Pearl onions, peeled |
| 1 |
lg |
Spanish onion, chopped |
| 4 |
md |
Green tomatoes |
| 1 1/2 |
c |
Coarse salt |
| 2 1/2 |
c |
Malt vinegar |
| 2 1/2 |
c |
Malt vinegar |
| 3 |
tb |
Bruised mustard seeds |
| 1 |
tb |
Ground ginger |
| 4 |
x |
Halved garlic cloves |
| 1 |
tb |
Bruised black peppercorns |
| 1 |
tb |
Turmeric |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Dry mustard |
| 3 |
tb |
Flour |
| 4 |
tb |
Water |
INSTRUCTIONS
Cut up the vegetables into bite-sized pieces. Place them into a large bowl
& sprinkle with salt. Let stand for 4 hours. Drain in a colander & discard
the liquid. In a large pot, bring the vinegar to a boil & add the
vegetables. Reduce heat & simmer, covered, for 15 minutes. Drain & discard
the vinegar.
SAUCE:
Pour the vinegar into a pot. Stir in the mustard seeds, ginger, garlic,
peppercorn, turmeric, mustard & sugar. Heat over a low heat until the sugar
has dissolved. Increase the heat to medium & bring to a boil. Stir
frequently. Simmer for 15 minutes.
Remove from heat & strain liquid into a bowl. Discard the spices & return
liquid to the pot. Stir in the flour mixed with water & place over medium
heat. Bring to a boil, stirring constantly. Simmer for 2 minutes.
Remove from the heat & pour the sauce over the vegetables, mixing very
well. Bottle in warm, sterile jars & seal.
Posted by Helen Peagram in Intercook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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