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