Just before you start cooking your pickle, wash your jars in hot, soapy water,
then leave in a low oven to dry completely.
Dissolve the salt in about 4 litres
of water. Put the onions or quartered
shallots, tomatoes and cauliflower in
a large bowl and cover with the salted
water. Cover with cling film and keep in
the fridge or a cool place for 24 hrs.
Drain the vegetables in a colander and
tip them into a large preserving pan or
flameproof dish. Add the cucumber and
capers, and cover with 2 litres of fresh
water. Bring to the boil and cook for
10 mins. Drain the vegetables and tip
into a large bowl.
Melt the butter in a saucepan, then
add the flour and stir well to make a
roux. Slowly add the vinegar, stirring
all the time, and cook for a few mins
until thickened. Add the sugar, turmeric
and mustard powder, and season
with black pepper. Pour over the
vegetables and stir to combine. Pack
the vegetables into sterilised jars (see tip below) and seal.
Leave in the fridge for at least 5 days
before eating, so that the vegetables
can absorb all the mustardy flavours.
Will keep in the fridge for 6 weeks.