This is a magical sunshine yellow color and, if you start the salting the night before, takes no time at all to make. It's so much nicer than the jarred version in supermarkets that it may change your opinion on cauliflower forever. This is best left to mellow for a few days before eating and can be kept in the fridge for about 6 months. —Amee
red pepper diced
white wine vinegar
caster (superfine) sugar
all purpose flour
In This Recipe
Cut the cauliflower into small florets and the green beans into 1cm lengths. Combine all the veg in a bowl, sprinkle with the salt and leave for 12 hours.
Put the veg in a pan with the vinegar, 250ml water the turmeric, ginger and mustard seed (pour off any salty water first and a stainless steel pan is best).
Cover, bring to the boil and simmer for 5 mins, no longer really, as you want the cauliflower to keep its crunch. Drain the liquid into a colander set over a bowl, reserving your vegetables.
Put the liquid back in the pan with the sugar. Bring to the boil, while stirring to dissolve the sugar. Put the flour and mustard powder into a big bowl adding 75ml of water to make a paste. Pour in the boiling liquid whisking all the while.
Return it to the pan stirring on a low heat until it boils. Remove and stir in the vegetables. Allow to cool and spoon into sterilized jars.