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Cauliflower and tomato pickle

ingredients

about 6 pounds
2 Medium cauliflowers, broken into flowerets
700 g (1 1/2 lb) Tomatoes, quartered
4 Medium onions, chopped
1 Medium cucumber, chopped
175 g (6 oz) 1 1/2 cups Salt
1 tsp Dry mustard
1 tsp Ground ginger
1 tsp Black pepper
225 g (8 oz) 1 1/3 cups Soft brown sugar
1 tsp Pickling spices
600 ml (1 pint) 2 1/2 cups White wine vinegar

method

1. Arrange the vegetables in layers in a large deep dish, sprinkling equal amounts of salt on each layer. Pour over enough cold water to cover, cover with foil and set aside in a cool place for 24 hours. Drairuthe vegetables, discarding the liquid. Put the vegetables into a colander and rinse thoroughly under cold running water to remove the excess salt. Drain off the water and transfer the vegetables to a large saucepan.

2. Sprinkle over the mustard, ginger, pepper, sugar and pickling spices and pour over the vinegar. Set over moderate heat and bring to boil, stirring frequently. Reduce the heat to low and simmer, stirring occasionally, for 15 to 20 minutes, or until the vegetables are cooked and tender. Remove from the heat.

3. Using a slotted spoon, transfer the vegetables to pickling jars. Pour in enough of the cooking liquid to fill each jar. Wipe clean with a damp cloth and seal the jars with their vacuum lids. Label the jars and store them in a cool, dry place.

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