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Sweet mustard pickled vegetables

Sweet mustard pickled vegetables

5 minutes

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Sweet mustard pickled vegetables

By Jacques Erasmus

Serves 1 large jar

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

200 g baby turnips or carrots
4 mixed-colour sweet peppers, quartered
A handful fresh shiitake mushrooms
5 cloves garlic
A few sprigs thyme
1 bay leaf
3 cups water
1 cup vinegar
150 g sugar
A pinch of sea salt
6 peppercorns
1 t mustard seeds

Method

Peel the turnips or carrots and place in a deep saucepan. Add the quartered peppers, mushrooms, garlic, thyme and bay leaf and cover with water.
Bring to the boil and simmer for 2 to 3 minutes.
Add the vinegar, sugar, salt, peppercorns and mustard seeds.
Spoon into sterilised jars and seal.
Serve with a wedge of Parmesan or your choice of cold meats and cheeses.