- 500g zucchini
- 125g green beans
- 800g cauliflower, broken into small flowerettes
- 500g pickling onions
- 250g cooking apples
- ½ cup salt
- 3 fresh red or green chillies
- 2.5cm piece fresh ginger, chopped
- 1 bottle Wild’s Ezy-Sauce
- 5 cups water
- ½ cup sugar
- ¼ cup dry mustard
- 1 tablespoon turmeric
- 3 tablespoons cornflour
Cut vegetables and apples into 1cm-2.5cm pieces. Arrange in a large shallow dish, sprinkle with salt, cover and stand overnight. Rinse vegetables thoroughly with water and pat dry. Tie chillies and ginger in a small square of muslin. Add to a large saucepan with Wild’s Ezy-Sauce and 4 cups of water. Simmer for 20 minutes. Remove the muslin bag. Add the vegetables and sugar. Simmer for a further 20 minutes.
Mix the dry mustard, turmeric and cornflour with remaining water to make a smooth paste. Stir into the pan until mixture boils.
Using a small jug or ladle, fill into sterilised jars and cover loosely. Allow to cool before sealing.
Makes approx. 3 litres.
Serving Suggestion: best accompanied with corned beef, ham, beef, pork or cheese.