Recipe by lazyme
READY IN: 24hrs 40mins




  • First you need to make a salt brine.
  • In a bowl large enough to hold the water and all the vegetables, dissolve the salt in the water.
  • Add all the vegetables and capers.
  • Put a plate onto the vegetables to make sure they stayed submerged in the brine.
  • Cover and keep in the fridge for 24 hours.
  • Place the two vinegars, pickling spice and sugar into a large stainless steel pan.
  • Bring to the boil, reduce the heat and cook for 15 minutes.
  • Leave to cool.
  • The next day: remove the brine and vegetables from the fridge, drain and rinse the vegetables well.
  • Place the rinsed vegetables into a pan, cover with cold water.
  • Bring to the boil then reduce the heat to a gentle simmer.
  • Cook for 10 minutes, reduce the heat and simmer for ten minutes, drain and leave to one side.
  • In another pan, melt the butter, add the flour and stir thoroughly.
  • Cook gently for 5 minutes taking care not to burn the flour.
  • Strain the spiced vinegar and slowly add to the butter and flour, cook for 2 - 3 minutes or until thickened.
  • Add the turmeric, mustard powder and black pepper stir well.
  • You should now have a brightly colored, thick sauce.
  • Pour the thick sauce over the drained vegetables and stir well making sure all the vegetables are coated in the sauce.
  • Pour into sterilized jars and seal.
  • Keep for at least one week before opening (preferably longer but the temptation to try it may be too strong).
  • Once opened the jars must be kept in the refrigerator, unopened the jars will keep for at least six months in a dark, cool place.