Prep time overnight Cooking time 15 mins Makes 2 kg 1 cup coarse salt 500ml boiling water 1.75 litres cold water 500g pickling onions, cleaned and cut 4 carrots, cut into chunks 1 cauliflower, chopped 125g green beans, chopped 3-4 courgettes, chopped 6 garlic cloves MIX TOGETHER: 40g plain flour 30g mustard powder 4 tsp turmeric powder 1 cup (250ml) sugar 60g wholegrain mustard 500ml white grape vinegar 250ml water Mix salt, boiling water and cold water in a saucepan. Add all the vegetables, including garlic, to the brine and let it soak overnight. Heat the flour mixture, stirring it continuously, until the sauce begins to boil and thicken. Drain the vegetables, rinse, cover with boiling water and bring to a rapid boil. Drain and spoon into sterilised jars. Pour the hot sauce over to cover. Seal and leave for a week before using.