Mustard Pickles

• 3 onions sliced
• 12 1/2 ounces cauliflower trimmed, roughly chopped
• 5 1/4 ounces green beans trimmed, chopped
• 1 red pepper seeded, sliced
• 1 zucchini chopped
• 2 1/2 tablespoons coarse salt
• 1/4 cup wholegrain mustard
• 2 teaspoons mustard powder
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 2 cups cider vinegar
• 1/4 cup brown sugar
• 2 tablespoons all-purpose flour
• bread rolls to serve
• cheese to serve
• cold cuts to serve

1. Combine vegetables and salt. Cover and set aside overnight.
2. 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.
3. 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.
4. Serve on rolls with cheese and sliced cold cuts.

onions, cauliflower, green beans, red pepper, zucchini, coarse salt, wholegrain mustard, mustard powder, curry powder, ground turmeric, cider vinegar, brown sugar, flour, bread rolls, cheese, cold cuts

Taken from www.yummly.com/recipe/Mustard-Pickles-1404941 (may not work)