Chow chow pickle
( MAKES 15 x 300ml jars )
Photo by Fiona Andersen
What is it about cheese and chutney that tastes so good, and why can’t I now imagine a corned beef sandwich without a good lashing of chow chow pickle?
|800 g||Onions, peeled and chopped|
|800 g||Cucumbers, roughly chopped|
|800 g||Green beans, topped and roughly chopped|
|800 g||Cauliflower, leaves removed, roughly chopped|
|800 g||Green tomatoes, roughly chopped|
|2 Tbsp||Mustard seeds|
|2 tsp||Black pepper, ground|
|900 ml||White vinegar|
|2 Tbsp||Turmeric powder|
|2 Tbsp||English mustard, dry|
- Place vegetables into a large pot and cover with water. Sprinkle with table salt and leave overnight.
- Strain liquid from vegetables the following day then add sugar, mustard seeds, black pepper and 600ml of the vinegar and bring to the boil over a high heat.
- Reduce heat to a simmer and cook until vegetables are tender.
- In a small bowl, mix remaining vinegar, turmeric, dry English mustard and cornflour together.
- Slowly pour the cornflour mixture into the pot, continuing to simmer and stirring until pickle starts to thicken.
- Add a little more cornflour, mixed with water, to the pickle if more thickening is required.
- Adjust seasoning to taste and bottle immediately in hot, sterilised jars.
- Keep in a cool dark place for up to 1 year.