Sandra's Celery and Vegetable Pickle

Ingredients

• 1.5 English cucumbers, large; cut into 1" / 2.5cm dice
• 2.1 cauliflower, large; cut into florets
• 3.onions, 6 medium quartered, or 24 pickling onions left whole
• 4.celery, stalks from 3 bunches; cut into 1" / 2.5cm dice
• 5.3 red peppers, cut into 1" / 2.5cm dice
• 6.water, enough to cover all vegetables
• 7.185 millilitre salt, mixed into soaking water
• 8.1250 millilitre sugar, for sauce
• 9.250 millilitre flour, for sauce; thickener
• 10.1000 millilitre white vinegar, for sauce
• 11.5 millilitre celery seed, optional; for sauce
• 12.5 millilitre turmeric, for sauce; 'tumeric' on card
• 13.5 millilitre mustard powder, for sauce

Method

1. 1.Cover all the vegetables with water mixed with the salt. Refrigerate overnight. (Cut vegetables into fairly large chunks as they shrink as they pickle.)
2. 2.Mix together the sugar, flour, vinegar and spices into a smooth paste. Bring to the boil over medium heat, stirring continuously.
3. 3.When sauce has thickened, pour over the drained vegetables.
4. 4.Put in the fridge to pickle for a few days.

Notes

• Card note: 'This pickle tastes nice with cold meat.'
• Flour thickens the sauce into a mustard-pickle style coating — similar to piccalilli.
• Salting and overnight refrigerating draws out moisture and helps the vegetables hold their shape.