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Sweet mustard pickled vegetables

5 minutes

124 of 166

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.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Grilled lemon grass chicken with Thai curry sauce

Crayfish tempura with an Asian dipping sauce

Angelfish carpaccio with Asian blueberry dressing

Slow-roasted leg of lamb in a nest of rosemary

Beetroot and strawberry cake

Cumberland sauce

Sherry vinegar and walnut oil dressed gammon salad

Orange marmalade and candied ginger glazed ham

Smoked salmon, mint and strawberry

Lightly smoked trout with dill and sesame-seed brittle

Roast duck with preserved ginger and figs in gold leaf

Sweet mustard pickled vegetables

Sweet mustard pickled vegetables

Ingredients

Method