- Prep Time
- 15 mins
- Cooking Time
- 2 h
- Total Time
- 3 h
- Makes
- 5 cups (1.25 L)
Ingredients
- 2 cups
- diced mini cucumbers (about 6 mini cucumbers)
- 500 mL
- 2 cups
- small cauliflower florets (about 1/2 small cauliflower)
- 500 mL
- 1½ cups
- finely chopped onion (about 1 medium onion)
- 375 mL
- ¼ cup
- salt
- 60 mL
- ¼ cup
- sugar
- 60 mL
- 2 tbsp
- cornstarch
- 30 mL
- 1 tbsp
- dry mustard
- 15 mL
- 1 tsp
- curry powder
- 5 mL
- 1 tsp
- ground turmeric
- 5 mL
- 2 cups
- cider vinegar
- 500 mL
Directions
Step 1
Place cucumbers, cauliflower and onion in large colander with bowl underneath. Pour salt over vegetables and toss to coat. Let stand 30 min., until vegetables are slightly tender and juices have been released. Discard juices. Rinse vegetables well. Pat dry with paper towel. Set aside.
Step 2
Whisk together sugar, cornstarch, dry mustard, curry powder, turmeric and 2 tbsp (30 mL) cold water in small bowl. Set aside.
Step 3
Place vinegar and ½ cup (125 mL) water in large non-reactive saucepan (such as stainless steel). Add vegetables. Bring to a boil. Reduce heat to simmer. Stir in cornstarch mixture. Simmer, stirring frequently, 3 to 4 min., or until mixture slightly thickens.
Step 4
Spoon into canning jars. Apply lids and screw on bands loosely. Cool to room temperature, approx. 2 hr. Screw bands tightly. Store in refrigerator up to 2 weeks.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (¼ cup/60 mL):
- Calories:
- 30
- Carbs:
- 6 g
- Fibre:
- 1 g
- Sugar:
- 4 g
- Protein:
- 1 g
- Sodium:
- 240 mg
