Makes 5-6 lb (2.3-2.7kg)
1 lb (450g) pickling onions
1 small cauliflower
1 lb (450g) marrow
1/2 cucumber
oz (225g) runner beans 8 oz (225g) coarse salt
4 pints (2.4 litres) water
Mustard sauce
3 oz (75g) plain flour
6 oz (175g) castor sugar
2 oz (50g) mustard powder 1/2 oz (15g) turmeric
2 pints (1.1 litres) distilled white vinegar
Peel the onions. Cut the cauliflower in florets. Peel and cut the marrow in bite-sized pieces. Chop the cucumber in bite-sized pieces. String the runner beans and cut in 1 inch (2.5cm) lengths. Put the vegetables into a large mixing bowl. Mix the salt and water to make a brine. Pour the brine over the vegetables to cover. Leave to soak for 24 hours with a plate on top of the vegetables to hold them below the brine. Then drain and thoroughly rinse.
Put the flour, sugar, mustard powder and turmeric into a large saucepan. Blend with a little of the vinegar, then stir in the rest of the vinegar. Stir over low heat until sauce thickens. Add the vegetables and cook for 5 minutes, or for a softer pickle cook for 10 minutes. Draw off the heat. Lift out vegetables with a perforated spoon and pack into warmed jars, taking care to evenly distribute the different vegetables. Pour sufficient sauce into each jar to cover. Seal when cold. Store in a cool place for 1 month before serving.