Mustard Pickles - cooking recipe

Ingredients

3 None onions, sliced
12.5 oz cauliflower, trimmed, roughly chopped
5.25 oz green beans, trimmed, chopped
1 None red pepper, seeded, sliced
1 None zucchini, chopped
2 1/2 tbsp coarse salt
1/4 cup wholegrain mustard
2 tsp mustard powder
1 tbsp curry powder
1/2 tsp ground turmeric
2 cups cider vinegar
1/4 cup brown sugar
2 tbsp all-purpose flour
None None bread rolls, to serve
None None cheese, to serve
None None cold cuts, to serve

Preparation

Combine vegetables and salt. Cover and set aside overnight.
Rinse vegetables thoroughly. Drain. Transfer to a large saucepan along with mustard, mustard powder, curry powder and turmeric. Add 1/2 cup vinegar and sugar. Heat over low heat until sugar dissolves. Bring to a boil, reduce heat and simmer, uncovered, for 15-20 mins, until vegetables are tender.
In a small bowl, combine remaining vinegar and flour, whisking until smooth. Whisk into vegetable mixture. Bring to a boil, stirring, until mixture thickens. Simmer for 3 mins.
Serve on rolls with cheese and sliced cold cuts.