Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.
In a large pan, blend the sugar, mustard and ginger with 1 litre (4 cups) of the vinegar. Stir in vegetable mixture, bring to the boil, and simmer for 20 minutes.
Blend the flour and turmeric with the remaining vinegar and stir into the cooked vegetables.
Bring to a boil and cook for 1 to 2 minutes. Pour into sterilised jars and seal.
In a large stock pot, pour water half way to the top with boiling water. Using a holder, carefully lower jars into pot. Leave a 4cm space between jars. Add more boiling water to cover them, about 5cm above the tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several cms apart and allow to cool. Jars will be sealed.
This is not a good recipe! Unless you like mushy pickled vegetables! After buying the califlower, onions, spices and using the cucumbers from my garden, then chopping everything, the whole thing turned to "mush" after simmering for 20 minutes. I binned the entire thing!!! It didn't even taste that good either. Yuck!! Not a good recipe to try!! - 21 Jul 2008
This wasn't revolting or anything, but it was quite salty and sour, and had an unappealing mushy consistency. Thanks anyway. - 21 Jul 2008
The taste seems very good to me; not too salty. But I agree that the mixture needs extra thickening and the vegetables should not be simmered that long, perhaps 15 min for the onions, 10 min for the cauliflower and 2-3 min for the cucumber; or else 5-10 for all if that's too fiddly. - 21 Jul 2008