This is a real family favourite for Boxing Day, with cold ham and turkey and baked potatoes. It’s a good idea to get it made and maturing at least a month before Christmas. It’s best to keep it in a cool, dark cupboard – so not the airing cupboard! Once you have opened a jar then I suggest keeping it in the fridge and eating with a month or 6 weeks.
- 1 small cauliflower, 2 medium carrots, 125g French beans, 125g runner beans,
- ½ a cucumber, 1 courgette 10 silverskin onions
- 75g salt, 600ml white malt vinegar, 1 bay leaf
- 2 teaspoons yellow mustard seeds, 8 black peppercorns, ½ teaspoon coriander seeds
- 3 allspice berries, 2 peeled cloves of garlic
- 2 tablespoons plain flour, 1 tablespoon English mustard powder
- 2 teaspoons ground turmeric, 1 teaspoon ground ginger
- 75g caster sugar
- Prepare all the veggies into similar sized pieces, then place in a large ceramic bowl. Dissolve the salt in 1.2 litres of cold water and pour over the veg, cover and leave overnight.
- Mix the vinegar, bay leaf, mustard seeds, peppercorns, coriander, allspice and garlic into a non reactive pan (non stick is good). Bring to the boil and simmer for 5-10 minutes. Remove from the heat and allow to cool.
- Mix together in a bowl, the flour, mustard powder, turmeric and ginger. Add a couple of spoons of the spiced vinegar and mix to a paste. Using a sieve, strain in the rest of the vinegar and add paste and vinegar back into the pan. Add the sugar and bring to the boil stirring until slightly thickened. The sauce should be glossy and coat the back of a spoon.
- Drain the veg, rinse and pat dry with kitchen paper. Add to the hot vinegar mix and simmer over a low heat for about 5 minutes until tender. Spoon into hot, sterilised jars and cover immediately. As a tip I use my dishwasher to heat and sterilise jars – works a treat.