1¼ pint malt vinegar
2 tbsp coriander seeds
pinch salt
1lb 2oz  cauliflower, broken into 3cm/1¼in florets
2 onions, chopped
3 tbsp English mustard powder
3 tbsp plain flour
1 tbsp ground turmeric
2 tsp ground ginger
2fl oz cider vinegar
3½oz French beans, trimmed and cut into 1cm/½in slices
2 garlic cloves, sliced
7oz granulated sugar

1. Put the malt vinegar, coriander seeds and a pinch of salt in a large preserving pan
2. Bring to a boil.
3. Add the cauliflower and onion
4. Simmer for five minutes, or until slightly softened but still crunchy.
5. Meanwhile, put the mustard, flour, turmeric and ginger in a small bowl
6. Gradually whisk in the cider vinegar until smooth.
7. Set aside.
8. Add the green beans, garlic and sugar to the pan
9. Stir over the heat for 2–3 minutes, or until the sugar has dissolved.
10. Drain over a large bowl to collect the vinegar.
11. Put the mustard mixture and the vinegar back into the pan
12. Bring to the boil.
13. Reduce the heat
14. Simmer for 10 minutes, or until thick enough to coat the back of the spoon, adding more salt to taste.
15. Return the drained vegetables to the pan
16. Add more sugar and water if necessary
17. Take off the heat.
18. Spoon into hot sterilised jars
19. Seal and cool.
20. Store for three months in a cool, dark place before eating