Ingredients
8ozcauliflower,chopped into small pieces
6ozshallot,sliced into small pieces
6ozcucumber,chopped into small pieces
6ozcarrot,chopped into small pieces
3ozgreen beans,chopped into small pieces
1½tbspsalt
5cupsapple cider vinegar
⅔cupsugar
2tspground turmeric
1½tbspmustard powder
1½tbspground ginger
⅛tspnutmeg,grated
½cupall-purpose flour
Preparation
Add all the vegetables to a large bowl, cover with water and stir in the salt. Cover with a towel and leave for 1 hour. After 1 hour drain the vegetables.
Add the drained vegetables, vinegar, sugar, turmeric, mustard powder, ground ginger and nutmeg to a large saucepan and bring to a simmer. Simmer uncovered about 10 minutes until the vegetables are tender.
While the vegetables are cooking, sterilize the jars.
Fill a large pan with water and completely submerge the jars upright, lids as well.
Bring the water to a boil for 10 minutes. Keep the jars hot until ready to use, then remove from the water using tongs.
Mix a little water with the flour to make a paste and stir this into the pan of vegetables and simmer until thickened.
Fill the jars, leaving 1-inch space at the top and seal the jars tightly.
Use as desired and enjoy.
