Ingredients: • 2 cauliflowers, broken into small florets • 2 onions, diced • 2 large cucumbers, peeled, seeded, diced • 2 tablespoons salt • 3 cups cider vinegar • 1 cup malt vinegar • 2 cups sugar • 3 tablespoons pickling spice • ¼ cup cornflour • 2 tablespoons mustard powder
• 2 teaspoons ground turmeric. Put cauliflower, onion and cucumber in bowl and sprinkle with salt. Cover with a clean tea towel and stand overnight. The next day, pour off liquid and put veges in large saucepan. Add vinegars, sugar and spice (tied in muslin bag) and 1½ cups water. Stir over high heat until sugar dissolves. Reduce heat and simmer for 15 minutes. Remove spice bag. Put cornflour, mustard and turmeric in small bowl. Whisk in ½ cup water. Add to the veges and stir well. Simmer for 5 minutes or until thickened. Spoon hot pickle into sterilised jars and seal immediately. Store for 3 weeks before opening.
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