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Ingredients :
90g mustard seed
750 ml vinegar
2 teaspoons salt
1 teaspoon turmeric
5 cloves garlic
1 tablespoon chopped ginger
1 tablespoon brown sugar
200 g dates, pitted and cut into
quarters
1 cup small red onions, peeled
1 cup green beans, sliced
1 cup cauliflower sprigs
1 cup carrot strips
Few fresh red chilies
Method :
Use enough vinegar to soak and cover the
mustard seeds overnight. Add salt and turmeric to the vinegar in a
non-aluminum sauce and bring to the boil. Briefly boil the vegetables
for about 2 minutes. Put into a non-metallic strainer to drain. Add a
mixture of vegetables and sliced dates into a clear, sterilized, dry
jars with non-metallic lid.
Blend the
mustard, garlic, sugar with the remaining vinegar in the pan. Pour over
the vegetables and seal with the lid. Store in the fridge and it will
keep for months to be enjoyed.
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