450g salt + 4.5 litres of water, bring to the boil
Add 3 medium cauliflowers broken into florets
1/2kg button onions in half
3 large cucumbers seeds removed cut into chunks
3 onions diced
1.5 litres of malt vinegar
275g castor sugar
2 cloves crushed garlic
1 teaspoon grated nutmeg
30g mustard powder
15g ground ginger
½ teaspoon cayenne pepper
4 Dessert spoons corn flour
Put the cauliflowers and onions in a bowl and pour over the liquid and leave to go cold. Cover the cucumbers with just enough liquid to cover them.
Put the sugar, vinegar, garlic, nutmeg and onion into a pan, bring to the boil and cook for 3 min.
Mix the mustard powder, turmeric, cayenne and ginger together with a little water to form a paste and whisk in.
Put 4 dessert spoons of corn flour into a bowl and mix to a paste with a little water and then whisk in to the correct thickness, add ½ first and boil when the consistency is correct add the vegetables and cook for 1 min and cool
Ladle into warm, sterilised jars with non-metallic or vinegar-proof lids, making sure there are no air gaps, before sealing and labelling.
Store in a cool, dark place. Allow the flavours to mature for at least 1 month and refrigerate after opening. Unopened it will keep for 6 months