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A delicious pickle, perfect served on crusty bread with cheese and ham.

Makes: Approximately 5 × 250 ml jars
Fresh from the garden: Cauliflower, fennel, onions, red capsicums, zucchini
Season: Summer/autumn

This recipe uses loads of late-summer and autumn produce to create a tasty, colourful pickle that is beautiful on crusty bread, with cheese and ham as part of a traditional ploughman’s lunch.

Note: The chopped vegetables need to stand for at least three hours before cooking, so this pickle is best made during a special preserving day.

Ingredients

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Equipment

What to do

  • Remember to put a damp tea towel under your chopping board to stop it from slipping.

  • 1. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 2. Layer the vegetables into the colander, sprinkling salt between layers, then leave to stand in the sink for at least three hours, allowing the liquid to drain away.

  • 3. Bring the vinegar, sugar, mustard powder and turmeric powder to a gentle boil in the pot or deep pan.

  • 4. Add the vegetables, stir and cook for about 20 minutes.

  • 5. Mix the arrowroot with the extra vinegar in the small bowl, then it mix through the vegetables and cook for another 2–3 minutes.

  • 6. Very carefully pour the pickle into the heat-proof jug and then into sterilised glass jars, screw the lids on tightly, wipe clean and allow to cool. (Adult supervision required.)

  • * Adult supervision required. To sterilise jars and lids, wash them in hot soapy water, then rinse them in hot water. Place in a stockpot of boiling water for at least 10 minutes. Drain jars upside down on a clean tea towel and dry them thoroughly in a 150°C oven. Remove the jars from the oven and fill while still hot.

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