Basically cauliflower and onions (and a few other veg) pickled in a mustardy sauce, hot and sour on the tongue, with a crispy bite.
- 1 small cauliflower, broken into florets
- 500g/1lb pickling onions (small silverskins are ideal; or use larger pickling onions cut into quarters)
- optional … these three
- 500g/1lb of marrow
- 125g/4oz runner beans or French beans, trimmed and cut into 1 cm/½ inch slices
- 1 cooking apple
- “pick ‘n mix” to make up the quantity
- 175g/6oz salt
- 1.75 litres/3 pints water
- 3 fresh chillis
- 3 cloves
- 25g/1oz root ginger
- Nothing to stop you adding a teaspoon of whole coriander seeds, or mustard seeds, or the peeled cloves from a bulb of garlic!
- 25g/1oz mustard powder
- 1 tbsp turmeric
- 900ml/1 pint pickling vinegar
- 125g/4oz sugar
- 1 tbsp cornflour
- Cut the vegetables and apples into evenly sized pieces – roughly 1 cm/½ inch in size.
- Place veg in a large bowl. Dissolve the salt in the water, pour over, and cover with a plate to keep the veg submerged. Leave for 48 hours, then rinse and dry the veg.
- Put the vinegar in a pan, with the chillis, ginger (peeled and crushed), and the cloves. Simmer for 20 minutes, then strain to remove the spices.
- Add the veg and sugar to the spiced vinegar and simmer for a further 20 minutes.
- Mix the mustard powder, turmeric, cornflour to a smooth paste in 2-3 tablespoons of vinegar. Add this mixture to the pan, and bring to the boil. Boil for 3 minutes, stirring constantly until the pickle starts to thicken.
- Pour into hot sterilised jars and cap/seal.
- Best after being stored in a cool dark place for 2-3 months.