Step 1

Place the cauliflorets and beans in a large ceramic or glass bowl. Dice the carrots, tomatoes, celery and cucumber. Quarter the onions. Combine them with the cauliflorets and beans and sprinkle with the salt.

Step 2

Stand overnight. Next day, rinse the vegetables under cold water. Drain and pat dry.

Step 3

Combine the vinegar, sugar, spices, garlic and chillies in a large saucepan and bring to the boil.

Step 4

Add the vegetables and simmer, uncovered, until the vegetables are just tender — about 20 minutes.

Step 5

Mix the flour and the extra vinegar and stir into the vegetables. Cook until the mixture thickens. Pour into hot, sterilised jars. Seal when cold.