Ingredients
| 3 cups | Cauliflower, cut into tiny florets (Main) |
| 1 cup | Green beans, sliced |
| 2 medium | Carrots |
| 2 | Tomatoes, green-ish |
| 2 stalks | Celery |
| 1 medium | Cucumber, green-skinned |
| 250 g | Onions, pickling sized |
| 1 cup | Salt |
| 5 cups | White vinegar |
| 1 cup | Sugar |
| 1 Tbsp | Turmeric |
| 1 Tbsp | Mustard powder |
| 1 Tbsp | Grated ginger |
| 2 cloves | Garlic, crushed |
| 2 small | Red chillies, chopped |
| ¼ cup | Flour, or cornflour |
| ¼ cup | White vinegar |
Directions
- Place the cauliflorets and beans in a large ceramic or glass bowl. Dice the carrots, tomatoes, celery and cucumber. Quarter the onions. Combine them with the cauliflorets and beans and sprinkle with the salt.
- Stand overnight. Next day, rinse the vegetables under cold water. Drain and pat dry.
- Combine the vinegar, sugar, spices, garlic and chillies in a large saucepan and bring to the boil.
- Add the vegetables and simmer, uncovered, until the vegetables are just tender — about 20 minutes.
- Mix the flour and the extra vinegar and stir into the vegetables. Cook until the mixture thickens. Pour into hot, sterilised jars. Seal when cold.