Torshi makhloot

Step 1: Bring a large pan of water to the boil. Blanch the 1 ⅛ lb cauliflower and 10 ½ oz carrots for 1 minute only, then drain and spread on a cloth to cool and dry completely. Raw celery, cabbage and peppers go in as they are.

Step 2: Toss all the vegetables, including the 7 oz celery sticks, 7 oz white cabbage, 2 green peppers, 4 small green chillies and 12 cloves garlic, with the 2 tbsp fine salt in a big bowl and leave for 1 hour. Drain off the liquid they release and pat dry.

Step 3: Mix the 1 tbsp nigella seeds, 1 tbsp ground golpar (Persian hogweed), 1 tbsp coriander seeds, 1 tsp ground turmeric, 2 tbsp dried mint, 1 tbsp dried tarragon and 1 tsp black peppercorns through the vegetables so the spices cling evenly.

Step 4: Pack into clean, oven-dried jars, pressing down firmly, and pour over the 3 ¾ cups white grape vinegar (at least 5% acidity) until the vegetables are covered by 2 cm. Tap the jars to release air bubbles. Common mistake: leaving vegetables poking out of the vinegar; those pieces go soft and grow mould.

Step 5: Close and keep in a cool, dark place for 3 weeks. It is ready when the cauliflower has turned pale gold right through but still snaps when bitten. Refrigerate once opened; it keeps for 6 months.