Makes 2 x 250ml Jars
200g Caulifllower, chopped into small florets
100g Courgette, finely diced
50g triimed fine beans, chop into small chunks
300ml malt vinegar
1 1/2 tbsp mustard powder
1/2 tbsp coriander seeds
1tbsp cumin seeds
2tbsp plain flour
2 bay leaves
1 tbsp mustard seeds
100g caster sugar.
Place all the vegetables in a large bowl with 2 tbsp of salt, mix well and leave covered at room temperature for 2 hours.
After 2 hours rinse and drain the vegetables well.
In a bowl place 100ml malt vinegar, mustard powder, Coriander, mustard and cumin seeds, turmeric and flour and make a smooth paste.
In a medium pan put the remaining vinegar, bay leaves and sugar. Stir until dissolved
Add the vinegar paste and stir for 5 mins until well combined.
Fold in the veg and cook for 3-5 minutes. Make sure the vegetables have a bite.
Take of the heat and place in sterilised jars.