Malaysian Vegetable Pickle

You will need:

Cauliflower florets – 750 gm
Beans – 375 gm
Small onions – 500 gm
Green chillies – 20
Pepper powder – ½ tsp
Mustard powder – 4 tsp (remove the skin)
Sugar – 100 gm
Water - 4 cups
Vinegar – 1 bottle
Salt – 9 tsp

For the masala:
Dry ginger powder – 4 tsp
Garlic – 1 tsp
Turmeric powder – 1 tsp
Red chillies – 8
Vinegar - 5 ml


Preparation method:

1. Clean and chop the vegetables

2. Add water and salt to the vegetables

3. Leave it overnight and strain the next morning

4. Keep one ounce of vinegar aside and mix with it the pepper and mustard powders

5. Dissolve the ground masala in the rest of the vinegar

6. Add the sugar and salt

7. Heat the vinegar

8. When it starts boiling add the vegetables and the one ounce vinegar mix kept aside

9. Take of the fire before it boils.