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Wednesday, August 8, 2018

Mustard PIckled Veggies

 Years ago, not to long ago though, the fine art of putting away goods for the winter months was a popular theme. Now days it has become a fixture that is not used as much with canning seemingly put on the shelf in exchange for the convenience of modern times. The abundance of fruits and vegetables has not went away and the truth is that the only thing that ends the freshnesss is when the season fades away. But canning and preserving is what helps the taste stay around all year long.

Modern day has made it more convenient to find foo making the need to preserve food for survival fade. Past times would see fresh fruit and veggies ate in season and canning throughout the season as well to prepare for fall and winter months.

2.2 lb/1 kg carrots shredded
2.2 lb/1 kg sweet banana peppers or Cubanelle pepper sliced thinly
2.2 lb/1 kg red bell pepper sliced thinly
2.2 lb/1 kg onion sliced julienne
2.2 lb/1 kg green tomatoes thinly sliced
2 medium celeriac plus the leaves- the celeriac is shredded, leaves are chopped
2 cups/500 ml white vinegar
4cups/1 liter plain water
1¼ cups/250 g granulated sugar
3½ Tablespoons/60 g salt
½ tsp/5 g fresh black ground pepper
3-4 bay leaves
Mustard Sauce:
2½ cups/ 600 g mustard
3½ cups/750 ml vegetable oil(like sunflower oil)
8-10 32 oz(Quart) Jars cleaned and sterilized

Prepare the vegetables: slice the onions julienne, shred the carrots and the celeriac(a food processorworks perfect for this step), slice thinly the peppers and the green tomatoes.
In a big pot, bring to a boil the water, vinegar, sugar, salt, pepper and bay leaves.
When the sugar dissolves and the mixture comes to a boil, throw the vegetables in the pot in the following order: carrots, celeriac, onions, peppers and finally the green tomatoes. Bring the pot back to a boil and keep the vegetables only 3 minutes from the time the pot started to boil again. Remove them with a spatula and place them in a big bowl.
You will not need the vinegar and water solution anymore after that.
Mix the mustard and the oil separately, like a mayonnaise.
Pour the mustard sauce over the mix of vegetables in the bowl and mix well.
Fill up the jars with this vegetable mixture, close the jars tight and flip them upside down until they cool down completely.
Keep the jars in a cool, dark place.
Serve this vegetable mixture as an appetizer, salad or next to roasted meats in the winter.

recipe resource here

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