- 225g table salt
- 450g baby onions or shallot (quartered if shallots)
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 225g cherry tomato
- 450g cauliflower florets
- 450g cucumber, deseeded and diced
- 1 tbsp caper
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 125g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 25g plain flour
- 500ml malt vinegar
- 100g caster sugar
- 1 tbsp turmeric
- 2½ tsp mustard powder
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
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.
Just before you start cooking your pickle, wash your jars in hot, soapy water, then leave in a low oven to dry completely.