CAULIFLOWER SWEET MUSTARD PICKLES

Steps:

• 1 Cut up vegetables, add the salt, cover with cold water and leave to stand overnight. 2 Pour off the liquid next morning, put vegetables in to big pan (or several as necessary) and cover with vinegar. 3 Add sugar and cook until soft. 4 Mix the flour, mustard, turmeric, curry and mix to a smooth paste with some cold vinegar. 5 Remove main mixture from heat and add paste in stages VERY carefully to the main mixture (too much too quick and it will become lumpy) Stir well and boil for 5 minutes. 6 Bottle in screw-top jars. 7 Refrigerated, this stuff keeps for months and months. 8