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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

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| 1. Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables. | 2. In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes. | 3. Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized canning jars. | 4. In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	1	pound		3392.9357	0.0	22.9069	365.1488
water	1	gallon		0.0	0.0	0.0	0.0
cauliflower	2	pounds		226.7965	45.0871	17.418	2.5401
cucumber	2	pounds	peeled diced	136.0779	32.9308	5.8967	0.9979
pearl onion	2	pounds halved		806.9352	0.0	179.5204	4.5333
white sugar	9	ounces		987.4128	255.0944	0.0	0.0
mustard powder	3	teaspoons		806.9352	0.0	179.5204	4.5333
ginger	1 1/2	teaspoons	ground	2.4	0.5331	0.0546	0.0225
white vinegar	6	cups	distilled	257.04	0.5712	0.0	0.0
purpose flour	1	1/2 ounces		806.9352	0.0	179.5204	4.5333
turmeric	2	tablespoons	ground	58.656000000000006	12.6223	1.8198	0.611

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