Tip the salt into your largest bowl, stir in 1.5 litres of water, then add the vegetables. Stir well, push any stray vegetables under the liquid, cover and leave overnight. This will draw the excess moisture from the vegetables and make them crisper.
The next day, stir the flour, mustard powder, turmeric and sugar together in a bowl, then gradually stir in the vinegar until you have a lump-free sauce. Tip into a preserving pan, bring to the boil and bubble over a low heat, stirring constantly, for 4 mins to make a smooth sauce.
Drain the vegetables in a large colander and rinse under the cold tap to remove any excess salt. Drain thoroughly, then tip the vegetables into the pan. Stir well and cook in the sauce for 5 mins until they have softened but are still firm. Spoon into three sterilised 500ml jars while still hot, then seal. Once cool, enjoy straight away, or store in a cool, dark cupboard for 2-3 months.
Keep in the fridge once opened.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (2199g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 170 (10%)|
|Amt Per Serving||% DV|
|Total Fat 18.8g||25 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 0mg||0 %|
|Sodium 241.6mg||8 %|
|Potassium 3920.7mg||103 %|
|Total Carbohydrate 380.8g||112 %|
|Dietary Fiber 53g||212 %|
|Sugars, other 327.8g|
|Protein 39.9g||57 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1742
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