2 c 300 g pearl onions,sliced
-1/4 inch (6 mm) thick
2 c 200 g cauliflower,cut in
-1/4 inch (6 mm) pieces
2 c 300 g small cucumbers
seeded and sliced 1/4 inch
-(6 mm) thick
1 c 240 ml white vinegar
1/2 c 100g granulated sugar
2 T dry mustard
1 T turmeric
1 T kosher salt
1/2 c 65 g cornstarch
[Note: This recipe is excerpted with permission from Matty Matheson: A
Cookbook. ]
In a Large pot, place the onions, cauliflower, and cucumbers. Add the
vinegar, sugar, dry mustard, turmeric, and salt. Simmer gently until
tender, about 15 minutes.
Turn off the heat. In a small bowl, combine the cornstarch with about 2
tablespoons of water to make a slurry, then whisk the slurry into the
vinegar mixture.
While the mixture is hot, pour it into the Mason jars, cap them, and
listen for the "doink" when the cap is pulled in by the cooling of the
pickles.
After about 15 minutes, test the tops with a gentle push to make sure
they're sucked in. Don't worry: For any that aren't, you can
refrigerate or you can reheat and re-cap.
Store your pickles in a cool, dry, dark place. [FIJ note: Please do
refrigerate these jars, none of this is proper canning procedure.]
