Salient. Official Newspaper of the Victoria University of Wellington Students' Association. Vol 40. No. 7. April 13 1977
Mustard Pickles
Mustard Pickles
Take 2 lbs of vegetables such as green beans sliced, onions chopped, small cucumbers sliced, chopped celery or marrow, and include part of a cauliflower broken into flowerets.
- 1 ½ oz each of mustard, ground ginger,
- ½ oz turmeric,
- ½ pt vinegar,
- a few chopped chilis (optional),
- garlic, and pepper corns, and whole cloves,
- 1 tbsp cornflour, or plain flour.
Place prepared (i.e. chopped etc) vegetables in bowl and cover with water in which is dissolved a breakfast cup of salt (this mixture is the Brine.) Let stand all night, covered.
Drain the next day, discard liquid. Mix the mustard, ginger, tumeric and cornflour or flour to a smooth paste with a little of the vinegar.
Tie spices such as garlic, peppcrcorns, whole cloves and chilis (optional) in a muslin bag and lower it into the remainder of the vinegar, and the sugar.
Boil two minutes. Remove spices. Remove pan from heat. Mix the paste into the hot vinegar stirring carefully.
Return pan to heat, stirring as the mixture thickens. Pack the vegetables into hot jars, pour the vinegar mixture into each jar.
Cover each jar with a saucer or plate until the contents are cold. Then cover. (They will keep well for two years.)
—Helen Corrigan & Jim Gray.