Crunchy Coleslaw Pickle
|Celery sticks||1 Pound, thinly sliced|
|Onions||1 Pound, thinly sliced|
|Cauliflower florets||8 Ounce|
|Pears||2 , peeled|
|Granulated sugar||1 Pound|
|Mustard seeds||10 Milliliter|
|Mace||5 Milliliter, crushed|
|Cumin seeds||5 Milliliter, crushed|
|Dry white wine||450 Milliliter|
|White vinegar||300 Milliliter|
1. Put the prepared sliced celery, onions, cauliflower and pears into a large bowl and cover with boiling water. Leave to stand for 10 minutes, drain well in a colander then pat dry between 2 layers of absorbent kitchen paper.
2. Spoon the blanched and dried vegetables into six 225 g (8 oz) sterilized pots or jars and keep aside while preparing the syrup.
3. Put the remaining ingredients in a deep, heatproof bowl. Stir well and cover J of the top with cling film. Microwave on HIGH for 7 minutes, stirring twice. Uncover the bowl and microwave, uncovered, on HIGH for a further 7 minutes.
4. Pour the boiling syrup into the sterilized pots or jars until the vegetables are covered. Cover each pot or jar with a waxed disc, seal with cellophane and secure with a rubber band.