Ingredients:
2 medium cauliflowers, leaves, stems removed, break into small florets
2 medium diced onions
2 large cucumbers, peeled, seeded and diced
2 Tbsp salt
3 cups cider vinegar
1 cup malt vinegar
2 cups sugar
3 Tbsp pickling spice
1⁄4 cup cornflour
2 Tbsp mustard powder
2 tsp ground turmeric
Method:
Place the chopped cauliflower, onion and cucumber into a large bowl and sprinkle with salt. Cover with a clean tea towel and stand overnight.
The next day, pour off the brine that has formed and put the vegetables in a large saucepan. Add the vinegar's, sugar and pickling spice (tied up in a muslin bag) and 1 1⁄2 cups of water. Stir over a high heat until the sugar dissolves and bring to a simmer.
Reduce the heat and simmer for 15 minutes or until the vegetables are almost cooked and the onion is transparent. 
Remove the spice bag and squeeze between two spoons to extract the flavour.
Place the cornflour, mustard and turmeric in a small bowl. Add 1⁄2 cup of water and whisk until smooth. Add the mixture to the vegetables and stir well. Simmer for 5 minutes or until thickened.
Should the pickle not be as thick as you desire, add a little more cornflour that has been mixed with a little water. 
Spoon the hot pickle into sterilised jars and seal immediately. Allow to cool before labelling and dating the jars. Store in a cool, dark place for at least 3 weeks before opening and once opened, store in the fridge.