Turmeric vegetable pickle
This pickle is so versatile – you can make it using almost any veges you have surplus of.
Makes 4 medium jars
6 cups chopped vegetables – can use cauliflower, courgette, broccoli, fennel, green beans
2-3 green or red chillies, deseeded and diced
3 medium onions, diced
¼ cup salt
4 tablespoons cooking oil
2 heaped tablespoons mustard seeds
2 tablespoons ground cumin
2 tablespoons turmeric
2 tablespoons English mustard powder
4 tablespoons plain flour
500ml white wines
