Ingredients
- ½ head of cauliflower
- 2 shallots or red onions
- 1 red pepper, cut into chunks
- 2 corn cobs or 1 cup frozen corn
- 600ml Apple Cider Vinegar
- 100g coconut sugar – or to taste
- 2 tbsp black or yellow mustard seeds
- 3 tbsp. English mustard powder
- 1 tsp turmeric
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tbsp. tapioca flour
- 2 bay leaves
- 2 tbsp. sea salt
Method
Put the vegetables in a bowl and toss with 2 tbsp sea salt. Leave covered at room temperature for 4 hours. Drain the veg and rinse well under cold water. Drain well.
Put 100ml of vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and tapioca flour. Mix well to make a paste.
Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 minutes until the mixture thickens.
Fold in the drained veg, heat for 1 minute taking the edge off the vege but still retaining its bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Keep in the fridge.
