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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the malt vinegar and coriander seeds in a large preserving pan and bring to a boil. | 2. Add the cauliflower and onion and simmer for 5 minutes until slightly softened but still crunchy. | 3. Meanwhile, put the mustard, flour, turmeric and ginger in a small bowl and gradually whisk in the cider vinegar until smooth. | 4. Add the remaining vegetables, garlic and sugar to the pan and stir over the heat for 2–3 minutes until the sugar has dissolved. Drain over a large bowl to collect the vinegar. | 5. Put the mustard mixture in the pan and bring to the boil. | 6. Gradually add the drained malt vinegar and simmer for 10 minutes, until thick enough to coat the back of the spoon. | 7. Add the drained vegetables and take off the heat. | 8. Spoon into sterilised jars – if they’re not kilner jars, cover them with plastic discs and elastic bands rather than metal lids, which can sometimes react with the vinegar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
malt vinegar	700			2190.3	96.999	0.0	0.0
coriander seed	2	tablespoons		29.8	5.499	1.237	1.777
cauliflower	500			13375.0	2658.95	1027.2	149.8
onion	2		peeled chopped	128.0	29.888	3.52	0.32
english mustard powder	3	tablespoons		-	-	-	-
plain flour	3	tablespoons		-	-	-	-
turmeric	1	tablespoon		29.328000000000003	6.3112	0.9099	0.3055
ginger	2	teaspoons	ground	3.2	0.7108	0.0728	0.03
cider vinegar	150			2190.3	96.999	0.0	0.0
french bean	100	g	trimmed cut	343.0	64.11	18.81	2.02
cucumber	1/2		quartered cut	7.8	1.8876	0.33799999999999997	0.0572
garlic clove	2		peeled sliced	-	-	-	-
sugar	200		granulated	63960.0	12001.6	2002.0	998.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.