English Pickles

Preparation:

Preparation: In the preparation time, the 24 hours necessary for the brine should be considered. Wash the tomatoes, cut them into quarters and cut them into slices. Break the cauliflower into many small florets after it is boiled. Wash the gherkins, cut them into the shape of a cross and cut each part into small pieces. Prick them with a needle. Peel the onions. Cut the cabbage into strips. Arrange the vegetables in layers in a large bowl with the salt. Cover and leave it like this for twenty-four hours. After twenty-four hours of brine, rinse the vegetables, then drain them. Prepare the vinegar: pour it into a pan, add the sweetener, ground ginger, mustard and turmeric. Peel the garlic and crush it. Place the mustard seeds, peppercorns and garlic in a muslin bag. Add it to the pan. Bring the vinegar to a boil while stirring. At this point, add the vegetables to the pan and cook them gently for twenty minutes, until tender but still crunchy. Blanch the jars and turn them upside down on a cloth. When the vegetables are cooked through, remove the spice bag and arrange the hot contents of the pan into the jars. Cover and label. Recommended wine: Tocai di San Martino della Battaglia.