1 large cauliflower
2 large green or yellow capsicums
2 large zucchinis or 1 broccoli head
2 large brown onions
½ cup pumpkin seeds
3 cups boiled water
1 cup Ezy-Sauce (secret ingredient)
1 tbsp. mustard powder
1 tbsp. curry powder
2 tsp turmeric
½ cup xylitol
1 tsp xanthan gum
Salt and pepper to taste
Step 1. Chop all vegetables into cubes, 2-3 cm thick, and place into a large stock pot.
Step 2. Add all other ingredients into the stock pot and boil on medium heat for 15-20 mins.
Step 3. After 20 mins, turn heat down to a simmer, and simmer for a further 20-30 mins.
Step 4. Prepare your mason jars and lids for sealing by washing them out, then placing into the dishwasher on a 30 min cycle. After the cycle, place only jars into a 100 degree Celsius oven for 10-15 mins.
Step 5. Using a sterilised metal spoon, spoon the pickles into the jars. Use the water bath method by boiling jars until you see no more air bubbles rising from them anymore (around 15-20 min).
Calories: 153 Carbs: 13.1 g Fat: 6.8 g Protein: 8.3 g Per jar.
20 serving size in 1 jar.
MAKES x5 450ML JARS.
Store in fridge once jar is open. Will last for up to one month once opened. Up to 12 month shelf life, if sealed correctly.
When opening a jar always smell the contents, if they seem unsavoury please discard of them. It's not worth the risk of food poisoning.