Directions:
- First you need to make a salt brine.
- In a bowl large enough to hold the water and all the vegetables, dissolve the salt in the water.
- Add all the vegetables and capers.
- Put a plate onto the vegetables to make sure they stayed submerged in the brine.
- Cover and keep in the fridge for 24 hours.
- Place the two vinegars, pickling spice and sugar into a large stainless steel pan.
- Bring to the boil, reduce the heat and cook for 15 minutes.
- Leave to cool.
- The next day: remove the brine and vegetables from the fridge, drain and rinse the vegetables well.
- Place the rinsed vegetables into a pan, cover with cold water.
- Bring to the boil then reduce the heat to a gentle simmer.
- Cook for 10 minutes, reduce the heat and simmer for ten minutes, drain and leave to one side.
- In another pan, melt the butter, add the flour and stir thoroughly.
- Cook gently for 5 minutes taking care not to burn the flour.
- Strain the spiced vinegar and slowly add to the butter and flour, cook for 2 - 3 minutes or until thickened.
- Add the turmeric, mustard powder and black pepper stir well.
- You should now have a brightly colored, thick sauce.
- Pour the thick sauce over the drained vegetables and stir well making sure all the vegetables are coated in the sauce.
- Pour into sterilized jars and seal.
- Keep for at least one week before opening (preferably longer but the temptation to try it may be too strong).
- Once opened the jars must be kept in the refrigerator, unopened the jars will keep for at least six months in a dark, cool place.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 84.88 Kcal (355 kJ) | ||
| Calories from fat | 35.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 6% | |
|---|---|---|---|
| Cholesterol | 10.16mg | 3% | |
| Sodium | 4147.16mg | 173% | |
| Potassium | 149.26mg | 3% | |
| Total Carbs | 10.9g | 4% | |
| Sugars | 6.53g | 26% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 1.26g | 3% | |
| Vitamin C | 14.2mg | 24% | |
| Iron | 0.2mg | 1% | |
| Calcium | 35.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 32.68 Kcal (137 kJ) | ||
| Calories from fat | 13.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.51g | 6% | |
|---|---|---|---|
| Cholesterol | 3.91mg | 3% | |
| Sodium | 1596.82mg | 173% | |
| Potassium | 57.47mg | 3% | |
| Total Carbs | 4.2g | 4% | |
| Sugars | 2.51g | 26% | |
| Dietary Fiber | 0.48g | 5% | |
| Protein | 0.49g | 3% | |
| Vitamin C | 5.5mg | 24% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Sweet Mustard Pickles
Water, Salt and 9 more.. -
Mustard Pickles
Cucumbers, sliced, Sliced onion, Pickling salt and 7 more.. -
Roast Heritage Turkey with Bacon-Herb and Cider Gravy
Unsalted butter, room temperature and 31 more.. -
Ukrainian Kovbasa (Kielbasa) Potatoes and Sauerkraut
Butter, Onion, thinly sliced and 10 more.. -
Cheddar Asparagus Soup
Butter (3/4 stick), Onion, finely chopped and 12 more.. -
Crock Pot Beef Stifado
Onion, i use pickling or 1 lb white pearl onion and 17 more.. -
Aloo Gobi Mattar - Cauliflower, Pea and Potato Curry
Cauliflower, cut into small florets and 19 more.. -
Cauliflower Soup
Water and 10 more.. -
Roasted Curried Cauliflower
Cauliflower florets (from about 4 lb cauliflower) and 9 more.. -
Bacon-Cheeseburger Pizza
All-purpose flour, Active dry yeast, Salt and 18 more.. -
Roasted Curried Cauliflower
Head cauliflower floret, Onion, peeled and sliced, Cumin and 6 more.. -
Smooth Cauliflower Soup
Butter, Garlic, crushed, Ground nutmeg and 7 more.. -
Black-Eyed Pea Salad
Water, Onion, cut in half, Salt, Cayenne pepper and 12 more.. -
Broccoli Cauliflower Almond And Cranberry Salad
Water (for cooking broccoli and cauliflower), Salt and 9 more.. -
Welsh Rabbit
Thick) diagonal baguette slices, Unsalted butter, softened and 7 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
