Free Recipe-Bean And Corn Pickle



2 large onions

1-cup sugar

2 sticks celery

1/4-cup flour

1-tablespoon salt

1/2-cup water

675 g can three-bean mix

1 tablespoon prepared mustard

310 g can corn niblets

1/4-teaspoon saffron

3 cups white vinegar

Peel and finely Chop onions, finely Chop Celery.

Put in bowl, sprinkle with salt, stand 30 minutes.

Put vinegar and sugar into large saucepan, stir over medium heat until sugar dissolves, add drained onions and celery,

Bring to boil, reduce heat, and simmer 10 minutes.

Add drained beans and drained corn.

Mix flour, mustard and saffron to smooth paste with the water.

Add to vegetable mixture, stirring all the time.

Stir until boiling, reduce heat, simmer uncovered 30 minutes or until thick.

Spoon into hot sterilized jars and seal.

Makes approximately 11/2 litres (6 cups).



3 onions

2 cups white vinegar

2 carrots

1 tablespoon mustard seeds

3 sticks celery

1-tablespoon celery seeds

1/2 cauliflower

� cup sugar

1 red pepper

1/4-teaspoon turmeric

1/4-cup salt

Peel onions, chop into 1 cm (1/2 in.) cubes; peel carrots, cut into 1 cm (1/2 in.) cubes.

Slice celery diagonally; break cauliflower into small flowerets; cut pepper in half, remove seeds, slice pepper thinly.

Put all vegetables into bowl, sprinkle with salt, and add enough water to just cover, stand several hours or overnight.

Drain and rinse under cold running water.

Put vinegar, mustard seeds, celery seeds, sugar and turmeric into large saucepan, bring to boil, add drained vegetables: reduce heat, simmer uncovered for 5 minutes. Remove from heat, put into hot sterilized jars and seal until ready to use.



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