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Crunchy Coleslaw Pickle

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Ingredients
  Celery sticks 1 Pound, thinly sliced
  Onions 1 Pound, thinly sliced
  Cauliflower florets 8 Ounce
  Pears 2 , peeled
  Granulated sugar 1 Pound
  Salt 30 Milliliter
  Mustard seeds 10 Milliliter
  Mace 5 Milliliter, crushed
  Turmeric 10 Milliliter
  Cumin seeds 5 Milliliter, crushed
  Dry white wine 450 Milliliter
  White vinegar 300 Milliliter
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Storage: 
Preserving
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
50

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