Pickled Vegetables in Mustard
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0
⏳ Time
25 minutes
🥕 Ingredients
13
🍽️ Servings
12
Description
Store the finished dish in the refrigerator for no more than 2 weeks.
Ingredients
- Young zucchini - 6 pieces
- Mini corn - 12 pieces
- Orange Bell Peppers - 1 piece
- Orange Bell Peppers - 2 pieces
- Mild Chili Spice - 1 piece
- Garlic - 3 cloves
- Carrot - 3 pieces
- Water - 10 fl oz
- English Dry Mustard - 0.5 oz
- Sugar - 7.1 oz
- Champagne Vinegar - 8 fl oz
- Ocean salt - to taste
- Spices - to taste
Step by Step guide
Step 1
Slice the vegetables into thin strips.
Step 2
Mix the mustard with 40 ml of cold water and let it sit for 10 minutes.
Step 3
Add the vinegar, remaining water, and sugar. Mix well and add salt and spices.
Step 4
Pour the mixture into a pot and add the vegetables. Cook for 3 minutes.
Step 5
Transfer the vegetables to sterilized jars and pour in the hot brine, sealing tightly.
Step 6
Leave overnight and serve.
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