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Joy's Recipes

Welcome To Joy's Recipes a place to post all your favourite recipe's.
 
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» CHINESE NOODLE SALAD
MUSTARD PICKLES  I_icon_minitimeSat Nov 13, 2021 9:52 am by Joy

» GRANOLA or MUESLI
MUSTARD PICKLES  I_icon_minitimeFri Oct 29, 2021 2:57 am by Joy

» FLOP PROOF FRUITCAKE
MUSTARD PICKLES  I_icon_minitimeWed Oct 27, 2021 9:03 am by Joy

» BANANA BREAD
MUSTARD PICKLES  I_icon_minitimeSun Oct 10, 2021 8:34 am by Joy

» GRILLED COURGETTES (BABY MARROW) WITH WARM YOGHURT AND SAFFRON BUTTER
MUSTARD PICKLES  I_icon_minitimeSat Oct 02, 2021 7:17 am by Joy

» MILK TART WITH APPLES
MUSTARD PICKLES  I_icon_minitimeSat Sep 04, 2021 1:25 am by Joy

» WATERMELON KONFYT (PRESERVE)
MUSTARD PICKLES  I_icon_minitimeSun Aug 22, 2021 10:20 pm by Joy

» MUSTARD PICKLES
MUSTARD PICKLES  I_icon_minitimeMon Aug 16, 2021 11:05 am by Joy

» CRUNCHIES - THE BEST
MUSTARD PICKLES  I_icon_minitimeTue Jul 20, 2021 8:59 am by Joy


 

 MUSTARD PICKLES

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Joy

Joy


Posts : 253
Join date : 2011-03-31
Age : 66
Location : Cape Town, South Africa

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PostSubject: MUSTARD PICKLES    MUSTARD PICKLES  I_icon_minitimeMon Aug 16, 2021 11:05 am

By now you should know that I love pickles of any kind.  You have to try this delicious recipe!  I have served this to so many of my guests and the ALL love them.

• 1 punnet baby marrows (courgettes) quartered lengthways
• 1 punnet yellow patty pans, quartered through the stem end
• 1 green bell pepper cut into strips
• 2 red bell peppers cut into strips or use yellow or one of each
• 1 chilli, finely sliced
• 4 medium carrots, quartered lengthways

Pickling Liquid

• 1 cup (250ml) each of wine vinegar or cider vinegar, water and white sugar
• 1T (15ml) English mustard powder
• 1T (15ml) seasoned sea salt or salt – I always use pink salt
• ½ (2,5ml) crushed black pepper
• 3 cloves garlic, crushed
• ¼ cup (62,5ml) olive oil

Bring the pickling liquid to a rapid boil.  Add the mustard, salt and pepper, add the vegetables and boil for 3 minutes.  Pack into a clean, glass container and seal immediately.  May be eaten after 6 hours, but best used the next day.  Keeps in fridge for 2 weeks.

Enjoy.
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