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| 1 mittel | cauliflower |
| 1 mittel | Cucumber |
| 8 x ca. 30 g | Pearl onions, peeled |
| 1 gross | spanish onion chopped |
| 4 mittel | tomatoes green |
| 1 1/2 Tasse | salt coarse |
| 2 1/2 Tasse | Malt vinegar |
| 2 1/2 Tasse | Malt vinegar |
| 3 Esslöffel | Bruised mustard seeds |
| 1 Esslöffel | ginger ground |
| 4 | Halved garlic cloves |
| 1 Esslöffel | Bruised black peppercorns |
| 1 Esslöffel | turmeric |
| 1/2 Tasse | sugar |
| 1 Esslöffel | mustard dry |
| 3 Esslöffel | flour |
| 4 Esslöffel | water |
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Cut up the vegetables into bite-sized pieces. Place them into a large bowl & sprinkle with salt. Let stand for 4 hours. Drain in a colander & discard the liquid. In a large pot, bring the vinegar to a boil & add the vegetables. Reduce heat & simmer, covered, for 15 minutes. Drain & discard the vinegar.
Sauce:
Pour the vinegar into a pot. Stir in the mustard seeds, ginger, garlic, peppercorn, turmeric, mustard & sugar. Heat over a low heat until the sugar has dissolved. Increase the heat to medium & bring to a boil. Stir frequently. Simmer for 15 minutes.
Remove from heat & strain liquid into a bowl. Discard the spices & return liquid to the pot. Stir in the flour mixed with water & place over medium heat. Bring to a boil, stirring constantly. Simmer for 2 minutes.
Remove from the heat & pour the sauce over the vegetables, mixing very well. Bottle in warm, sterile jars & seal.
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