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PICALILLI (Mustard Pickles)

2 kg prepared vegetables (cucumber, green beans, green tomato
cauliflower, onion etc, peeled and diced)
1 1/2 cups salt
4.5 litres cold water
5 cups vinegar (use brown malt vinegar or white or cider)
3/4 cup sugar
1/4 cup flour
3 Tablespoons dry mustard (powder)
1 Tablespoon turmeric
1 Tablespoon ground ginger (powder)

Make a brine (mix) out of salt and water. Soak vegetables in this
for 24 hours. Drain. Heat together vinegar, sugar and giner.
Add vegetables. Simmer 20 minutes. Drain, (reserve hot vinegar)
pack into hot, washed jars. Mix flour, mustard and tumeric to a
thick paste with a little brine, add Hot vinegar, boil sauce until
thickened. Pour over the vegetables in the jars, cover. Keep 4
weeks before using. Good with cold meat, cheese etc.

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