Makes 2.5kg (6lbs)

Ingredients

• I large cauliflower, chopped into bitesize pieces

• 450g/1lb chopped onions

• 2 pints/1.14ltr white/white wine vinegar

• 900g/2lbs chopped mixed vegetables (eg French/runner beans, marrow, courgette, peppers, cucumber, red or green tomatoes)

• 3 cloves garlic, crushed

• 450g/1lb white sugar

• 50g/2oz mustard powder (or 1-2 tbsp mustard)

• 115g/4oz plain flour

• 25g/1oz turmeric

• Heaped tsp ground coriander

• 2 tsp salt

Method

• STEP 1
  Simmer cauliflower and onions in 1 ½ pints/ ¾ litre vinegar in a preserving pan or very large saucepan.

• STEP 2
  Add other vegetables with garlic and sugar and simmer for another 10 minutes until cooked but still firm.

• STEP 3
  Meanwhile wash jars and lids in hot soapy water or dishwasher and put in low oven to warm.

• STEP 4
  Mix mustard, flour, spices and salt with remaining vinegar. Add a little hot vinegar from the pan and mix well.

• STEP 5
  Pour mustard mixture into pan and stir well, cook for 5-10 minutes stirring until thickened.

• STEP 6
  Allow to cool slightly and put into jars, sealing lids tightly. mature for at least two weeks before eating.