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Home / Eat Well / Recipes
Makes:
15 x 300ml jars
Fiona Andersen
By
Bevan Smith
Riverstone Kitchen chef/owner and food writer.
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What is it about cheese and chutney that tastes so good, and why can’t I now imagine a corned beef sandwich without a good lashing of chow chow pickle?
Ingredients
| 800 g | Onions, peeled and chopped (Main) |
| 800 g | Cucumbers, roughly chopped (Main) |
| 800 g | Green beans, topped and roughly chopped (Main) |
| 800 g | Cauliflower, leaves removed, roughly chopped (Main) |
| 800 g | Green tomatoes, roughly chopped (Main) |
| 200 g | Salt |
| 1 kg | Sugar |
| 2 Tbsp | Mustard seeds |
| 2 tsp | Black pepper, ground |
| 900 ml | White vinegar |
| 2 Tbsp | Turmeric powder |
| 2 Tbsp | English mustard, dry |
| ¾ cup | Cornflour |
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Directions
- Place vegetables into a large pot and cover with water. Sprinkle with table salt and leave overnight.
- Strain liquid from vegetables the following day then add sugar, mustard seeds, black pepper and 600ml of the vinegar and bring to the boil over a high heat.
- Reduce heat to a simmer and cook until vegetables are tender.
- In a small bowl, mix remaining vinegar, turmeric, dry English mustard and cornflour together.
- Slowly pour the cornflour mixture into the pot, continuing to simmer and stirring until pickle starts to thicken.
- Add a little more cornflour, mixed with water, to the pickle if more thickening is required.
- Adjust seasoning to taste and bottle immediately in hot, sterilised jars.
- Keep in a cool dark place for up to 1 year.
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