• Potatoes
• Carrots
• Parsnips
• Swede
• Beetroot
• Onions
• Leeks
• Cauliflower

Preparation time 30 minutes / Cooking time 30 minutes

Ingredients

700ml Malt vinegar
2 tbsp Coriander seeds
500g Cauliflower, broken into small florets
2 Onions, peeled and chopped
3 tbsp English mustard powder
3 tbsp Plain flour
1 tbsp Turmeric
2 tsp Ground ginger
150ml Cider vinegar
100g green beans, trimmed and cut into 1cm slices
Half Cucumber, quartered lengthways and cut into 1cm slices
2 Garlic cloves, peeled and sliced
200g Granulated sugar

Method

1. Place the malt vinegar and coriander seeds in a large preserving pan and bring to a boil.
2. Add the cauliflower and onion and simmer for 5 minutes until slightly softened but still crunchy.
3. Meanwhile, put the mustard, flour, turmeric and ginger in a small bowl and gradually whisk in the cider vinegar until smooth.
4. Add the remaining vegetables, garlic and sugar to the pan and stir over the heat for 2-3 minutes until the sugar has dissolved.
5. Drain over a large bowl to collect the vinegar.
6. Put the mustard mixture in the pan and bring to the boil.
7. Gradually add the drained malt vinegar and simmer for 10 minutes, until thick enough to coat the back of the spoon.
8. Add the drained vegetables and take off the heat.
9. Spoon into sterilised jars