Len hopes it isn't a case of 'presentation is all' - in fact he snaffled a taste of a little bit left over after I'd finished sealing the jars and even then, unmatured, it got the big thumbs up :) Ha, yesterday I caught him hovering in the cool garage by the shelves the pickle jars are stored on - asking plaintively if they're nearly ready to eat!! Sigh, I'm gonna have to keep counting them.
The recipe says: this tastes a hundred times better than anything you could buy in the shops. Amazingly it tastes pretty good as soon as it's cooled, but ideally it should be left for at least a month to allow the flavours to develop. We've opened jars after 6 months and they are even better! Ginger makes this quite fiery, you might want to adjust the quantity to suit your own taste (I did reduce the amount!). Vegetables can be varied according to personal preference; red peppers and sweetcorn are suggestions.
Makes: 8 (12 oz) jars - I got 7 x 1lb jars out of the quantity
3 medium onions, 1cm dice
3 large carrots, quartered lengthways then .5cm slices
1 cucumber, peeled and de-seeded, 1 cm dice
200g fine beans, sliced
75g plain flour
13g mild curry powder
40g mustard powder
26g ground ginger - I used 16g which was plenty I'm sure!
1 litre white (distilled) malt vinegar
Prep: 1 hour | Cook: 30 mins | Extra time: 1 day, marinating