Chow chow pickle

Fiona Andersen

What is it about cheese and chutney that tastes so good, and why can’t I now imagine a corned beef sandwich without a good lashing of chow chow pickle?

Ingredients

800 g	Onions, peeled and chopped (Main)
800 g	Cucumbers, roughly chopped (Main)
800 g	Green beans, topped and roughly chopped (Main)
800 g	Cauliflower, leaves removed, roughly chopped (Main)
800 g	Green tomatoes, roughly chopped (Main)
200 g	Salt
1 kg	Sugar
2 Tbsp	Mustard seeds
2 tsp	Black pepper, ground
900 ml	White vinegar
2 Tbsp	Turmeric powder
2 Tbsp	English mustard, dry
¾ cup	Cornflour

Directions

1. Place vegetables into a large pot and cover with water. Sprinkle with table salt and leave overnight.
2. Strain liquid from vegetables the following day then add sugar, mustard seeds, black pepper and 600ml of the vinegar and bring to the boil over a high heat.
3. Reduce heat to a simmer and cook until vegetables are tender.
4. In a small bowl, mix remaining vinegar, turmeric, dry English mustard and cornflour together.
5. Slowly pour the cornflour mixture into the pot, continuing to simmer and stirring until pickle starts to thicken.
6. Add a little more cornflour, mixed with water, to the pickle if more thickening is required.
7. Adjust seasoning to taste and bottle immediately in hot, sterilised jars.
8. Keep in a cool dark place for up to 1 year.