A fresh take on the nation's favourite condiment
(1 votes)
Cook: 15 Mins
Ingredients
1tsp mustard seeds
1tsp cumin seeds
Pinch chilli flakes
1tbsp light brown sugar
100ml malt vinegar
Pinch sea salt
1 cucumber
1/2 cauliflower
2 carrots
2 shallots
4 green beans, halved
2 garlic cloves peeled and sliced
1cm ginger peeled and sliced
1 green chilli, sliced
Method
1
Measure out your seeds, chilli flakes, sea salt, sugar, vinegar and water into a small pan. Simmer for 2-3 minutes until the sugar and salt have dissolved. Leave to cool.
2
Place your prepped veg, along with the garlic, ginger and chilli, into a sterilised jar.
3
Pour the cooled pickling liquid, seeds and chilli flakes to cover the veg – top up with a splash of water if needed.
4
Seal the jar with the lid, leave to cool fully, then refrigerate overnight before serving. Store in the fridge for up to 2 weeks.
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