English Mustard Vegetable (Piccalilli)

Ingredients

• 200 g cauliflower florets
• 200 g Green beans
• 2 red bell peppers
• 200 g carrots
• 300 ml wine vinegar
• 40 g sea salt
• 60 g raw cane sugar
• 1 tbsp mustard powder
• 1 tsp turmeric
• 1 pinch ginger powder
• 1 tsp Cornstarch

Instructions

1. 1.

   First sterilize jars with lids by boiling them in a large pot of hot water for about 10 minutes. Then remove the jars from the water and place them upside down on clean kitchen towels to cool.

2. 2.

   Wash the cauliflower and drain it. Wash, trim, and cut the beans into pieces about 2 cm long. Halve the bell pepper, remove the seeds, wash it, and dice it. Peel the carrots and dice them as well.

3. 3.

   Blanch the cauliflower, beans, and carrots in boiling salted water for 2–3 minutes. Add the pepper and cook for about one more minute. Drain the vegetables and fill the prepared jars with them.

4. 4.

   For the brine, boil the vinegar with about 100 ml water, sea salt, sugar, mustard powder, turmeric, and ginger in a pot. Dissolve the cornstarch in 1 tbsp water and use it to slightly thicken the brine. Pour the boiling hot brine over the vegetables so that everything is well covered. Seal the Piccalilli jars tightly and let them cool.