BBQ
RECIPES
BEAN
AND CORN PICKLE
2
large onions
1-cup
sugar
2
sticks celery
1/4-cup
flour
1-tablespoon
salt
1/2-cup
water
675
g can three-bean mix
1
tablespoon prepared mustard
310
g can corn niblets
1/4-teaspoon
saffron
3
cups white vinegar
Peel
and finely Chop onions, finely Chop Celery.
Put
in bowl, sprinkle with salt, stand 30 minutes.
Put
vinegar and sugar into large saucepan, stir over medium heat
until sugar dissolves, add drained onions and celery,
Bring
to boil, reduce heat, and simmer 10 minutes.
Add
drained beans and drained corn.
Mix
flour, mustard and saffron to smooth paste with the water.
Add
to vegetable mixture, stirring all the time.
Stir
until boiling, reduce heat, simmer uncovered 30 minutes or until
thick.
Spoon
into hot sterilized jars and seal.
Makes
approximately 11/2 litres (6 cups).
MIXED
VEGETABLE PICKLE
3
onions
2
cups white vinegar
2
carrots
1
tablespoon mustard seeds
3
sticks celery
1-tablespoon
celery seeds
1/2
cauliflower
½
cup sugar
1
red pepper
1/4-teaspoon
turmeric
1/4-cup
salt
Peel
onions, chop into 1 cm (1/2 in.) cubes; peel carrots, cut into 1
cm (1/2 in.) cubes.
Slice
celery diagonally; break cauliflower into small flowerets; cut
pepper in half, remove seeds, slice pepper thinly.
Put
all vegetables into bowl, sprinkle with salt, and add enough
water to just cover, stand several hours or overnight.
Drain
and rinse under cold running water.
Put
vinegar, mustard seeds, celery seeds, sugar and turmeric into
large saucepan, bring to boil, add drained vegetables: reduce
heat, simmer uncovered for 5 minutes. Remove from heat, put into
hot sterilized jars and seal until ready to use.
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