Place the vinegar, water and sugar in a saucepan and bring to a rapid boil. Stir until the sugar has dissolved. Add the mustard powder, salt, black pepper, garlic and oil and mix. Add the vegetables and boil for 3 minutes. Spoon into a large glass container and seal immediately. The vegetables are best enjoyed the next day and will keep in the fridge for about two weeks. Serves 10-12 as a salad.
Mustard pickled vegetables
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