- 500g cauliflower (trimmed weight), cut into small florets
- 400g courgettes, diced
- 300g green beans, trimmed and cut into quarters
- 300g shallots, halved or quartered
- 1 cucumber, diced
- 150g salt
- 2 level tsp mustard powder
- 2 level tsp ground ginger
- 2 garlic cloves, crushed
- 1 litre distilled malt vinegar
- 2 level tsp ground coriander
- 2 level tsp ground cumin
- 4 level tsp ground turmeric
- 25g cornflour
Cut the vegetables into 1cm pieces. Put in a large non-metallic dish and sprinkle each layer lightly with salt. Add cold water to just cover, then place a plate on top to keep them submerged. Leave in a cool place for 24 hours.
Drain in a colander and rinse briefly; you don't want to wash off all the salt.
Wash, rinse and dry five 400g jars with vinegar-proof lids; chutney or pickle jars are ideal. Sterilise in an oven pre-heated to 140C/120C Fan/Gas 1 for 30 minutes.
Put the sugar in a pan with the mustard, ginger, garlic and 900ml of the vinegar. Heat gently, stirring, until the sugar has dissolved.
Add the vegetables, bring to the boil, reduce the heat and simmer for 7-9 minutes or until the vegetables are just cooked but still crisp.
Mix the coriander, cumin and turmeric with the cornflour and the remaining vinegar until smooth. Gently stir into the pan, bring to the boil and simmer, stirring, for 2-3 minutes until thickened.
Spoon into the jars, cover and seal. Leave for at least a month before eating.