For 7 pints
450g/1lb baby courgettes, cut in half lengthways
450g/1lb onions, halved and sliced
45g/3 tbsp salt
1 head cauliflower, cut into florets
2 red and 2 yellow peppers, de-seeded and cut into 5cm/2in pieces
225g/8oz patty pan squash, cut in half
1 bay leaf
21 thin slices ginger
850ml/1½pt cider vinegar
290ml/½ pint water
350g/12oz clear honey
2 red chillies, de-seeded and diced finely
2 tbsp yellow mustard seeds
1 tsp celery seeds
1 tsp ground turmeric
Peel and seed the cucumbers. Cut the cucumbers into 2.5cm/1in chunks. Toss the cucumbers with the courgettes and onions, cover with water and sprinkle over the salt. Allow the cucumber mix to stand for 3-5 hours.
Drain the cucumber mix and combine together with the remaining vegetables.
In a large non-reactive pot, bring the remaining ingredients (excluding the vegetables) to the boil. Once boiling point is reached add all the vegetables and slowly bring the contents back to the boil.
Place three slices of ginger into the bottom of each sterilized jar. Using a slotted spoon, pack the vegetables loosely in the sterilized jars, leaving a 1cm/½in headspace. Divide the liquid evenly among the jars. Place the lids on the jars.
To ensure a good seal, place the jars in a boiling water bath for 10 minutes.
Remove the jars from the water bath, allow to cool, then store in a cool, dry, dark place for at least 3 weeks before eating.
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