Vegetables in mustard sauce
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
1
- 150 g frozen peas
- 1 red and green pepper
- 150 g Cucumber
- 1 jar(s) (212 ml; separation weight: 140 g) Vegetable corn
- 150 g coarse salt
- 2 Garlic cloves
- 500 g medium hot mustard
- 300 g Sugar
- 2 TEASPOONS Turmeric
- 1 TEASPOON Pepper
- 1/4 TEASPOON Chilli powder
- 1/2 l Red wine vinegar
- 15 g Cornstarch
- 7-10 Tbsp Salt
Directions
- 1
Defrost the peas. Clean, wash and cut the paprika and cucumber into small cubes. Drain the corn. Layer the vegetables in layers with the salt in a high bowl, weigh them down and let them stand for about 24 hours. Then rinse with cold water and drain. For the sauce, peel the garlic and press it through a garlic press. Bring to the boil with mustard, sugar, spices and vinegar.
- 2
Simmer the vegetables in it at low heat for about 15 minutes. Pour the vegetables into hot rinsed glasses. Stir starch and 2 tablespoons of water until smooth, stir into the sauce and simmer for about 3 minutes. Season to taste with salt if necessary. Pour the sauce over the vegetables. Seal immediately and put in a cool place for about 14 days
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