Sweet mustard pickled vegetables
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- Jacques Erasmus
- 1 large jar
- Easy
- Carb Conscious Dairy free Fat conscious Vegan recipe collection
- 15 minutes
- 5 minutes
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
Cooking Instructions
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.
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