A traditional British spread. Itâ€™s sweet and sour, soft and crunchy all at the same time, which goes great with a whole range of Cold Meats and Sandwiches. A lot of Supermarket varieties are very â€˜saucyâ€™ rather than Vegetables.
A very quick dish to make, but itâ€™ll take a little bit of time to prepare the Vegetables, but make them rustic â€“ itâ€™ll be quicker and give more variety.
To make 2 Jars
250g Cauliflower Florets, trimmed to 1cm
250g Frozen Baby Silver Skinned Onions
150g Green Beans, cut into cubes
100g Celeriac, peeled and cut into cubes
150g Unpeeled Cucumber, halved, seeds removed from the core
150g Maldon Sea Salt
1 1/2 Litre Malt Vinegar
1tsp Pickling Spices
2tsp Ground Ginger
1 1/2tbsp English Mustard Powder
2tsp Mustard Seeds
300g Demerara Sugar
1 1/2tbsp Cornflour
1. Place all of the prepared Vegetables into a large bowl, then cover with a litre of Vinegar and the Sea Salt before leaving to marinade overnight. This process is called â€˜briningâ€™, which will help to flavour, season and preserve them.
2. The next day, thoroughly rinse the Vegetables off, and leave to drain well.
3. To make the Liquor that provides the flavouring, combine the Spices into a saucepan, begin to heat, then add the Demerara Sugar and Cornflour. Add a small amount of Vinegar to the pan to make a paste, then start to add the rest of the Vinegar, and then bring to the boil over a low heat. Add the Vegetables, then cook for around ten to fifteen minutes. Remove from the heat and leave to cool.
4. Decant into clean and sterilised jars, which you can seal tight.
It will store for about three months in a fridge, and serve on Crusty Bread â€“ try with some Maple Glazed Ham to make a truly delicious sandwich!
Photo Courtesy of: hobbs_luton