Rinse and drain the cauliflower, cucumber and tomatoes.
Divide cauliflower into roses, remove peel from cucumber. Brush young cucumbers under cold water. Quarter all cucumbers lengthwise, remove seeds and cut into 2 cm pieces. Cut tomatoes into quarters and remove stem ends. Remove skin from onions and cut into quarters.
Cut peppers in half and remove seeds. Mix water and salt in a saucepan. Pour in vegetables, it must stand for 24 hours with the lid closed.
One day later let vegetables bubble up and steep for 15 min. Next, pour off the water. Mix flour, mustard powder, turmeric and sugar with a quarter l of wine vinegar in a baking bowl until smooth. Bring remaining vinegar to a boil in a large saucepan. Stir in herb mixture and cook all together at very low temperature for 15 min. Pour in vegetables and fold in. While still hot, pour into jars and seal airtight. Cool. Keep in refrigerator or cool place. Mustard vegetables will keep for 3 months. Speaking of which, the mustard vegetables taste great with boiled beef, meat fondue, cold roast.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything at hand!
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