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Prepare the vegetables. Break 300g cauliflower florets into small pieces. Trim 150g beans and cut into short lengths. Peel and quarter 250g shallots or onions. Cut 250g courgettes into half or quarters lengthways, then thickly slice. If using cucumber cut in half lengthwise, scoop out and discard the seeds then cut in half again and slice.
Layer the vegetables in a bowl sprinkling with the salt as you layer them. Toss together to coat with the salt. Cover and allow to stand for 12–24 hours.
Drain the vegetables and rinse very well in cold water. Drain and allow to dry.
Mix 4 tablespoons flour, 75g sugar, 1 tablespoon mustard powder and 1 tsp each of turmeric and ginger together in a pan with a little of the 500ml vinegar to form a smooth paste. Make sure that you get the mixture lump free at this stage.
Gradually stir in the remaining vinegar. Cook over a low heat stirring until the mixture comes to the boil and thickens.
Add the vegetables and cook gently for 2-3 minutes. Spoon into hot sterilised jars and seal.