Makes 2 x 500ml jars, prep time 20 minutes, (plus 4 hours salting time), cooking time 5 minutes,
INGREDIENTS
2 tbsp rock salt
1 medium cauliflower, cut into small florets
1 courgette, cut into small chunks
10 green beans, trimmed & cut into small pieces
1 red onion, diced
10 cornichons, (mini gherkins), chopped
(added to the mix after salting)
2 x 500ml ‘Kilner style‘ picking jars
FOR THE SAUCE
600ml malt vinegar
2 tbsp English mustard powder
1 tbsp coriander seeds
2 tbsp black mustard seeds
2 tsp cumin seeds
1 ½ tsp turmeric
4 tbsp plain flour
200g caster sugar
METHOD
Place the prepared vegetables, (excluding the cornichons), in a bowl and mix with 2 tbsp of rock salt.
Cover and stand for 4 hours at room temperature.
Then, place the vegetables in a colander and rinse thoroughly under cold running water.
Set aside to drain.
HOW TO STERILISE THE JARS
Heat the oven to 120°C.
Wash the jars in hot, soapy water and rinse well.
Place the jars in the oven to dry for 10-15 minutes.
If you are using jars with rubber seals, place them in boiling water for five minutes, (the dry heat will damage the seals).
FOR THE SPICE PASTE
In a bowl mix the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour.
Add 100ml of vinegar and mix into a smooth paste.
Now, in a large pan, heat the remaining vinegar and sugar with a pinch of salt until the sugar dissolves, then add the paste.
Reduce the heat to a simmer, using a whisk, stir until the mixture thickens.
Pour the sauce over the vegetables, stir to coat.
Pour into the sterilised jars.
Close and seal – leave in a cool, dark place for up to 4-6 weeks before opening.
Once opened, keep refrigerated and use within four weeks.
