A traditional recipe, a fantastic flavour - just like Granny used to make
, Diced 1 cm, skin on
, skin on, sliced and diced into 1 cm cubes
, broken into small florets
, Topped, tailed, chopped 1 cm length
, Peeled and chopped
Sugar, White granulated
, dry powder
, finely chopped
Vinegar, Malt distilled
2pint 10fl oz
Chop all of the vegetables into even sized pieces and layer in a large bowl with plenty of salt.
Cover the bowl and leave for 24 hours - the salt will drain excess water from the vegetables which will keep them crisp. Do not omit this stage.
Remove the vegetables and rinse, drain them well. Blend the sugar, mustard, ginger and garlic with 1 litre / 2 pints of the vinegar in a large pan.
Add the vegetables and bring to the boil - turn down the heat and simmer for about 20 mins until the vegetables are cooked but still crisp.
Blend the flour and the turmeric with the remaining vinegar and stir into the cooked vegetables.
Bring to the boil and cook for 2 minutes.
Spoon into washed, pre-heated jars and seal immediately with vinegar-proof lids