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 1L of the vinegar. Stir in vegetable mixture, bring to the boil, and simmer for 20 minutes.
Blend the flour and turmeric with the remaining 400ml vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilised jars.
In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 4cm (1.5 in) space between jars. Add more boiling water to cover them, about 4cm (1.5 in) above the tops. Bring to the boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.
Used different ingredients.
I used crushed mustard seeds instead of powder. This took away the "heat" of proper mustard piccalilli, but my kids don't like anything too spicy! In general one whole cucumber weighs about a pound, so I halved the other veg to keep the proportions right. I got 6lbs of pickle from this recipe. - 18 Dec 2008
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