Cauliflower Pickles

Cut up all vegetables into small pieces.

Place in a large pot and cover with cold water, add a large handful of salt and stand overnight.

The next day, cook the vegetables for 15 minutes and then strain through a colander.

Place 1½ 750 mL bottles of brown vinegar in a large stockpot and add 700 g of sugar. Bring to the boil.

Add the thickening ingredients to enough cold water to make a smooth paste.

Take the vinegar off the heat, remove a little of the hot vinegar and stir into the paste to achieve the consistency of pouring cream.

Stir the paste into the vinegar mix and place back on the heat.

Add the cooked vegetables and simmer for 5 minutes.

Allow the finished pickles to cool, then bottle and seal.

Makes approximately 12 medium size jars which will keep for 12 months.