INGREDIENTS
2 litres water
100 grams plain salt
½ small cauliflower, broken into small florets
300 grams green beans, sliced in half
300 grams small zucchini, halved lengthwise
1 fennel bulb, sliced ½ cm thick
1 red capsicum, seeds removed, sliced ½ cm thick
Mustard sauce
300 ml white wine vinegar
300 ml malt vinegar
100 grams caster sugar
2 teaspoons yellow mustard seeds
1 teaspoon ground turmeric
2 teaspoons dry mustard powder
1 teaspoon ground ginger
20 grams corn flour
3 tablespoons cold water
METHOD
Vegetables: Put the water and salt in a large bowl and stir to dissolve. Add the vegetables and cover with a plate to keep them under the brine. Leave for 8 hours. Drain and rinse the vegetables to remove the salt. Drain again.
Mustard sauce: Put the two vinegars, caster sugar and the mustard seeds in a large saucepan. Bring to the boil then add the vegetables. Cook for 4-5 minutes until only just cooked with a little crunch left in them. Lift out with a slotted spoon and set aside.
Combine the turmeric, mustard powder, ginger and the corn flour in a bowl. Add the cold water and stir to make a smooth paste. Stir in 1⁄4 cup of the hot cooking liquid. Pour into the saucepan whisking constantly. Bring to the boil and simmer for 3-4 minutes to thicken and cook out the corn flour. Add the vegetables to the hot sauce and stir to combine well. Spoon the pickle into warm sterilized jars and seal. Store in a cool place and refrigerate once opened.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!