Ingredients

• 1 cauliflower cut into small florets
• 1lb (450g) small pickling onions – quartered
• 1 courgette cut into small chunks
• ½ grated nutmeg (optional)
• ½ teaspoon powdered allspice
• 12oz (350g) caster sugar
• 2 cloves garlic crushed (mix with 3 teaspoons of salt to make a paste)
• 1oz (25g) turmeric
• 2oz (50g) dry mustard powder
• 2 pints (450ml) malt vinegar – for a lighter colour use ½ malt and ½ white vinegar
• 7 tablespoons plain flour mixed into a smooth paste with extra ½ vinegar and ½ water mixture (place the flour in a small bowl and gradually add the vinegar and water mix)

Method

1. Place the cauliflower florets, onion, 2 pints of vinegar in a large pan
2. Add allspice and nutmeg
3. Bring to the boil
4. Cover and simmer for 8 minutes
5. Remove the lid and add courgettes, sugar and garlic/salt paste
6. Stir well and bring back to the boil
7. Simmer for 5 minutes (no more!)
8. Place a large colander over a large bowl
9. Pour the contents of the pan into the colander and leave to drain – keeping the vinegar
10. Mix the mustard powder, turmeric and flour paste in a bowl.
11. Gradually work in more extra vinegar and water to form a fairly loose paste
12. Add a ladle of hot vinegar of the drained vinegar
13. Stir to blend
14. Continue to add ladles of drained vinegar until all is blended
15. Transfer the mixture into a saucepan
16. Bring to the boil whilst whisking with a balloon whisk
17. Gradually add the remaining hot drained vinegar
18. Boil gently for 5 minutes
19. Place the vegetables into a large pan or bowl
20. Pour over the vinegar sauce
21. Stir well
22. Spoon the mixture into warm screw top jars
23. Keep for 3 months before eating. (That is if you can resist it for that long!)