Piccalilli with Cauliflower

• 5lb cauliflower
• 1lb onions
• Salt

Cut the vegetables into small pieces and put into a pan. Sprinkle with salt and allow to stand overnight. Mix the remaining ingredients. Put the vegetables into a saucepan, pour on the mixture, and boil until tender. When cold, the pickle is ready for use. The vegetables can be varied; make Marrow Piccalilli or Green Tomato Piccalilli instead of cauliflower.