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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

Substitute equal parts leeks for onions and chopped green beans for cauliflower florets.

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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