Sprinkle plenty of salt over the chopped vegetables. Toss them well so everything is coated evenly. This draws out the excess water from them.

Cover the bowl with a clean kitchen cloth. Let it sit for at least 24 hours. This step ensures the vegetables stay very crunchy.

Rinse the vegetables under cold running water thoroughly. You must remove all the salt from the pieces. Drain them well in a large colander.

Mix your flour and spices in a small bowl. Add a little vinegar to make a smooth paste. Stir it well to remove any small lumps.

Boil the rest of the vinegar and sugar. Add the spice paste to the hot liquid slowly. Whisk it until the sauce becomes thick and glossy.

Fold the drained vegetables into the thick yellow sauce. Stir gently so you do not break the cauliflower. Let it simmer for just a few minutes.

Spoon the hot mixture into your prepared sterile jars. Seal them tightly while the mixture is still hot. Store them in a cool and dark place.