Spicy Horseradish Mustard
Broccoli and Tortellini Salad


image from www.bbcgoodfood.com This recipe makes a terrific condiment.  Enjoy it as an alternative to relish on a burger or hot dog.  Try it on piece of fresh bread with a slice of cheddar or serve it as a side.
  • 1 lb Kosher salt
  • 1 gallon water
  • 2 lbs cauliflower, broken into small florets
  • 2 lbs cucumber, peeled and diced
  • 2 lbs pearl onions, halved
  • 9 oz white sugar
  • 3 tsp mustard powder
  • 2 tsp Garlic Ginger Salt
  • 5 cups Apple Cider Vinegar
  • 1 Cup Oregano & Thyme Vinegar
  • 1 1/2 oz all-purpose flour
  • 2 tbsp Lemon Ginger Curry

Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables. In a large pan, blend the sugar, mustard and Garlic Ginger Salt with the Apple Cider Vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes. Blend the flour and Lemon Ginger Curry with the Oregano & Thyme Vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized canning jars. In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.

This also make a great gift.  Decorate with ribbon & a hang tag.

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Photo Credit:  BBC Good Food


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