450g/1lb small pickling onions, peeled
450g/1lb cauliflower florets
450g/1lb runner beans, trimmed and finely sliced
450g/1lb cucumber, seeded and cut into 1cm/½in dice
450g/1lb pumpkin, peeled, seeded and cut into 1cm/½in dice
450g/1lb salt
30g/1oz mustard
30g/1oz ground ginger
30g/1oz curry powder - mild or hot according to taste
15g/½oz ground turmeric
30g/1oz black peppercorns
1l/1¾pt malt vinegar
30g/1oz cornflour
Put all the ingredients in a large bowl and mix together with the salt. Cover and leave overnight.
Drain and rinse the vegetables under running cold water. Dry.
Put ¾ of the vinegar in a large preserving pan and add the spices and vegetables. Bring to the boil and simmer until just tender.
Mix the cornflour with the rest of the vinegar and add to the pan. Mix together and simmer for 5 minutes.
Turn into hot sterilised jars, seal and cool.
Store for three months in a cool, dark cupboard before eating.
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