Makes: 2.7kg (6lb)

2.7kg (6lb) Vegetables (Cauliflower Sprigs, Baby Onions, Cucumber or Gherkin, Baby Green Tomatoes, Runner beans, etc)
1.2lt (2 pints) White Vinegar
450g (1lb) Salt
40g (1½oz) Cornflour or Plain Flour
160g (6oz) Sugar
25g (1oz) Dry Mustard
25g (1oz) Ground Ginger
15g (½oz) Turmeric

Clean and prepare the vegetables.
Spread the vegetables over a large dish and sprinkle with the salt.
Place a plate on top of the vegetables and weigh it down, leave in a cool place for 24 hours.
Drain, wash and rinse the vegetables.
Add the vegetables and simmer gently until the required texture is attained (this depends on personal choice).
Mix the flour with the remaining vinegar and add to the saucepan.
Bring to the boil and simmer gently for 2 – 3 minutes to cook the flour.
Pot and seal.
Leave for 6 – 8 weeks to allow the flavour to mature

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