Instructions: Peel onions.

Separate cauliflower into flowerets.

Cut vegetables into batons.

Combine all ingredients for pickling liquid in a pan, bring to the boil and cool.

Put a large pot of salted water on to boil. Blanch all vegetables except cucumber 2 minutes then remove from heat and drain well. Spread onto a tray and allow to cool slightly.

Pack vegetables into clean jars, pour over cold pickling liquid to cover and seal. Allow to stand 1 week before using.

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