1 large head of cauliflower, cut into small florets (use the stem, too, cubed)
300g / 10½oz green beans, roughly chopped
2 green chillies, finely sliced
15 baby shallots, peeled and quartered
2 small cucumbers, cut in half lengthways, halved again and cut into chunks
200g / 1½ cups sea salt flakes
2 heaped tbsp ground cumin
2 tbsp mustard seeds
2 tbsp ground turmeric
1 tbsp ground black pepper
2 tbsp English mustard powder
3 tbsp GF plain (all-purpose) flour
300ml / 1¼ cups white wine vinegar
3 tbsp caster (superfine) sugar
2 cloves garlic, peeled and finely sliced
3 bay leaves
Begin by preparing all the vegetables: cauliflower, beans, chillies, shallots and cucumbers. Place them in a large bowl, sprinkle over the salt, then pour in enough water to cover everything. Allow to soak for at least 1–2 hours then drain.
For the sauce, combine the cumin, mustard seeds, turmeric, black pepper, mustard powder and flour in a large saucepan, then add the vinegar and sugar and stir into a paste, heating over a medium–low heat. Add several generous splashes of water if it’s a little thick. Allow to cook for 2–3 minutes or until the sugar dissolves.
Add the garlic and bay leaves, then add all the salted (and drained) vegetables. Stir to evenly cover with the sauce and cook over a medium heat for around 10–12 minutes.
Divide into sterilized jars, then put the lids on and leave for 4–5 weeks before eating. Store somewhere dry and cool. It will keep for 1–2 months. Once opened, keep refrigerated.