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1
First you need to make a salt brine.
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2
In a bowl large enough to hold the water and all the vegetables, dissolve the salt in the water.
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3
Add all the vegetables and capers.
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4
Put a plate onto the vegetables to make sure they stayed submerged in the brine.
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5
Cover and keep in the fridge for 24 hours.
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6
Place the two vinegars, pickling spice and sugar into a large stainless steel pan.
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7
Bring to the boil, reduce the heat and cook for 15 minutes.
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8
Leave to cool.
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9
The next day: remove the brine and vegetables from the fridge, drain and rinse the vegetables well.
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10
Place the rinsed vegetables into a pan, cover with cold water.
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11
Bring to the boil then reduce the heat to a gentle simmer.
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12
Cook for 10 minutes, reduce the heat and simmer for ten minutes, drain and leave to one side.
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13
In another pan, melt the butter, add the flour and stir thoroughly.
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14
Cook gently for 5 minutes taking care not to burn the flour.
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15
Strain the spiced vinegar and slowly add to the butter and flour, cook for 2 - 3 minutes or until thickened.
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16
Add the turmeric, mustard powder and black pepper stir well.
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17
You should now have a brightly colored, thick sauce.
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18
Pour the thick sauce over the drained vegetables and stir well making sure all the vegetables are coated in the sauce.
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19
Pour into sterilized jars and seal.
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20
Keep for at least one week before opening (preferably longer but the temptation to try it may be too strong).
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21
Once opened the jars must be kept in the refrigerator, unopened the jars will keep for at least six months in a dark, cool place.
