- 1 large cauliflower cut into florets
- 2 large onions peeled, quartered and sliced finely, or use pickling onions
- 900g (2lbs) mixed vegetables such as courgettes, runner beans, carrots and green beans cut into bite-sized pieces
- 60g (2oz) sea salt
- 2 tbsp plain flour
- 225g (8oz) granulated sugar (increase this quantity slightly if you don’t like the pickle too sharp)
- 1 tbsp turmeric
- 60g (2oz.) English Mustard Powder
- 900ml (1 ½ pints) ready-spiced pickling vinegar
- Put all the vegetables in a large non-metallic bowl. Dissolve the salt in 1.2 Litre (2 pints) of water and pour the brine over the vegetables. Put a plate on top of the vegetables to keep them submerged and leave for 24 hours.
- The next day, drain the vegetables in a colander and rinse in cold water. Bring a large pan of water to the boil, add the vegetables and blanch for about 2 minutes. Do not over cook them as they should be crunchy. Drain and refresh in cold water to halt the cooking process.
- Put the flour, sugar, turmeric and mustard powder in a small bowl and mix in a little of the vinegar to make a paste. Put it in a large stainless steel pan along with the remaining vinegar, bring to a boil and stir continuously so no lumps appear. Reduce the heat and simmer for about 15 minutes.
- Add the vegetables to the sauce and stir well so they are coated. Ladle into warm, sterilised jars with non-metallic or vinegar-proof lids, making sure there are no air gaps, before sealing and labelling.
Tip: Store in a cool, dark place. Allow the flavours to mature for at least 1 month and refrigerate after opening. Unopened it will keep for 6 months.