🍽️ British Vegetable Relish

Name: British Vegetable Relish
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g cauliflower (0.5 cauliflower); 300 g zucchini (1 zucchini); 300 g carrots (3 carrots); 200 g cucumber (0.5 cucumbers); 300 g Hokkaido pumpkin (1 piece); 150 g shallots; 2 tbsp salt; 50 g English mustard powder (in spice shops or well-stocked supermarkets); 1 tbsp turmeric; 40 g flour (2 heaped tbsp); 0.5 tsp white pepper; 3 tbsp ground ginger; 425 ml malt vinegar (or apple cider vinegar)

108 kcal · 30 min · 4 servings

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Ingredients

400 g cauliflower (0.5 cauliflower)
300 g zucchini (1 zucchini)
300 g carrots (3 carrots)
200 g cucumber (0.5 cucumbers)
300 g Hokkaido pumpkin (1 piece)
150 g shallots
2 tbsp salt
50 g English mustard powder (in spice shops or well-stocked supermarkets)
1 tbsp turmeric
40 g flour (2 heaped tbsp)
0.5 tsp white pepper
3 tbsp ground ginger
425 ml malt vinegar (or apple cider vinegar)

Instructions

1. Wash the cauliflower thoroughly.
2. Remove the tough core.
3. Break the cauliflower into small florets about 1 cm in size.
4. Wash the zucchini.
5. Peel the carrots.
6. Peel the cucumber.
7. Peel the shallots.
8. Remove the seeds from the pumpkin.
9. Cut all the prepared vegetables into small cubes measuring 1 cm.
10. Place all the cut vegetables into a large bowl.
11. Mix the vegetables thoroughly with salt.
12. Cover the bowl with cling film.
13. Let the vegetables sit in the bowl overnight.
14. Rinse five screw-top jars (each with a capacity of 250 ml) using boiling water.
15. Rinse the matching lids using boiling water as well.
16. Place the jars upside down on a kitchen towel.
17. Let the jars drain and dry.
18. Pour off the liquid that formed in the vegetables due to salting overnight.
19. Let the vegetables drain well.
20. Mix mustard powder, turmeric, flour, pepper, and ginger in a pot with a non-stick coating.
21. Stir in enough vinegar until you achieve a smooth, lump-free paste.
22. Stir the remaining vinegar into the paste.
23. Add the drained vegetables.
24. Pour in about 100 ml of water.
25. Cook the mixture over medium heat.
26. Stir occasionally while cooking.
27. Continue cooking the mixture as soon as it starts to thicken.
28. Cook for another 5 minutes while stirring constantly.
29. Fill the hot vegetables into the prepared jars.
30. Seal the jars tightly.
31. Place the jars upside down on their lids for 5 minutes.
32. Turn the jars upright again afterwards.

Nutrition per serving

kcal: 108
Protein: 6 g · Fett/Fat: 1 g · Carbs: 18 g