A classic accompaniment to a traditional or vegetarian Ploughmans lunch – serve with some of our gorgeous local cheeses and small goods plus some crusty bread and fresh salad. Eat outside under a tree or umbrella if you want to elevate your meal with the traditional English beer garden treatment.


1kg diced vegetables (beans, cauliflower,
carrots, zucchini, etc)
2 large onions, peeled and finely chopped
1 red capsicum, finely chopped
¼ cup salt
2 cups sugar
2 cups Tassie apple cider vinegar
2tsp mustard powder
2tsp turmeric
2tsp cornflour
2 tbsp apple cider vinegar


Place the vegetables, onions and capsicum in a bowl, add salt and mix well. Leave to stand for at least 1 hour. Drain well.

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