Gastro's Pickles - adapted from the October 2006 issue

750 g. carrots, peeled
750 g. cauliflower
500 g. onions
500 g. salt
3 l. water

Cut the carrots into 1x1 centimeter cubes and divide the cauliflower into small florets, roughly the same size as the carrots. You can go smaller or larger here as you like, just adjust the cooking time later on. Peel the onions, then cut it into 12 wedges (depending on the size of your onions - mine were a small medium size - very precise, aren't I?)

Dissolve the salt in the water. Pour this over the cut-up vegetables, and leave in the fridge to salt for 12 hours minimum.

For the sauce:
1 ½ apple cider vinegar
1 kg. sugar
3 tablespoons paprika
1 ½ tablespoons cayenne pepper (the original recipe calls for 3 tablespoons, but I'm a whimp)
3 tablespoons curry powder
3 tablespoons turmeric powder
3 tablespoons mustard powder
(you can up or down the amount of spices to your liking, naturellement!)

30-40 g. corn starch (maybe more)

Mix everything but the corn starch in a big, shallow pan. Bring to the boil and boil for 3-4 minutes. Thicken the vinegar-mix with corn starch dissolved in a little water. You want a consistency sorta like mayo, 'cause you really need the sauce to cling to the veggies, once they're mixed. I needed to use a lot more corn starch than originally called for, to get that texture. The sauce wont thicken particularly once it cools. Believe me, I thought so and went ahead and jarred everything, just to have to re-boil and re-thicken the sauce. It's just not necessary for you to do the same :)