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Ingredients :
1/2 cup black mustard seed
10 fresh red chilies
2
teaspoons salt
1
teaspoon tumeric, ground
1
cup shallots, peeled
3
cups vinegar
1
cup sliced unripe pawpaw
1
cup green beans, sliced
1
cup cauliflower sprigs
1
cup carrot strips
1
bitter melon, seeded and cut into strips
6
cloves garlic
1
tablespoon grated fresh ginger
3
teaspoons sugar
Method :
Soak the mustard seed overnight in the
vinegar. Next day, boil the remaining vinegar with turmeric and salt
using a medium size enamel saucepan. Ad din the onions, and boil for
about 1 minute. Left out the ingredients with a slotted spoon and drain
using a nylon strainer. Set aside to cool. Do the same process for the
other vegetables. Provide more time for the beans, carrots and
cauliflower to be tender but still maintain the crisp when bite. When
all the vegetables are drained and cool, store them in a clean, dry and
sterilized bottle.
With a food processor, blend the soaked
mustard with all the other ingredients. Mix in the remaining vinegar
from the pan and pour over the vegetables in the bottle. Add more
vinegar if preferred. Before closing the lid for the bottle, place 2
pieces of greaseproof paper between them before closing. The mustard
pickle can be kept for months in this condition.
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