½ litre dark vinegar
½ litre white vinegar
½ kg small pickling onions
½ kg marrow/doodhi cut into chunks
2 cauliflowers split into florets
(Other vegetables such as carrots, cucumbers and green beans could also be used)
5 whole red dried chillies
1 tablespoon corn flour
2 tablespoons yellow mustard powder
1 tablespoon turmeric
125 grams castor sugar
150 grams crystal salt

Preparation:

Wash vegetables. Wipe dry. Sprinkle salt and put under weight for 24 hours to remove water.
Mix the two vinegars. Bring over ¾ litre vinegar to boil.
Add vegetables and boil for 10 minutes.
Mix remaining vinegar with corn flour, mustard, turmeric and sugar and add. Stir well and continue cooking until almost done.
Cool and store in jars for a month before consuming.

Serve as pickle. (It tastes good with parathas.)