Prep 30 mins
Cook 25 mins
A delicious accompaniment for cold meats, BBQ's and the like.
- 250 g cauliflower
- 250 g cucumbers
- 250 g button onions
- 250 g zucchini
- 250 g runner beans
- 400 g salt
- 250 g white sugar
- 4 teaspoons mustard powder
- 2 teaspoons ground ginger
- 2 teaspoons garlic powder
- 1400 ml white vinegar
- 60 g flour
- 8 teaspoons ground turmeric
- Top and tail the cucumber, runner beans and zucchini.
- Cut the runner beans into 1/2 inch pieces and parboil for a few minutes.
- Remove, drain and let cool.
- Halve the cucumber lengthwise and scoop out the seeds with a spoon.
- Dice the flesh.
- Halve the zucchini lengthwise and cut into 1/2 inch pieces.
- Peel the onions and halve.
- Break the cauliflower into florets.
- Layer the vegetables in a ceramic or non-reactive bowl and sprinkle salt between layers.
- Pour about 3 1/2 litres of water over, cover and leave for a day.
- Next day, drain the vegetables and rinse well under running water to remove all the salt.
- Drain well.
- In a large saucepan mix the sugar, mustard powder, ginger and garlic with 1100 ml of the vinegar.
- Add the vegetables, bring to the boil and simmer until the vegetables are just done, but still crisp- about 20 minutes.
- Blend the flour and turmeric with the remaining vinegar and stir into the vegetable mixture.
- Bring to the boil and simmer for another 2 minutes.
- Spoon into hot sterilised jars.
- Fill to the top and seal with sterilised lids.
- Makes about 1 1/2 litres of pickles.