Piccalilli

Ingredients

• 400 g cauliflower, cut into 1.5 cm florets
• 200 g pickling onions or shallots, peeled and quartered
• 200 g cucumber, deseeded and cut into 1 cm dice
• 150 g green beans, cut into 2 cm lengths
• 150 g carrots, peeled and cut into 1 cm dice
• 60 g fine sea salt
• 1 litre cold water
• 600 ml malt vinegar
• 150 g granulated sugar
• 2 tbsp English mustard powder
• 1 tbsp ground turmeric
• 2 tsp ground ginger
• 1 tsp ground coriander
• 3 tbsp cornflour
• 4 tbsp cold water, for the slurry

Before you cook

• Cut all the vegetables to a similar small size so they pickle at the same rate.
• Dissolve the salt in the litre of cold water in a large non-reactive bowl.
• Submerge the prepared vegetables in the brine and weigh them down with a plate.
• Leave the vegetables in the brine for 12 hours or overnight somewhere cool.
• Sterilise four 350 ml jars and their lids by washing them in hot soapy water and drying them in a 120C oven for 20 minutes.

Steps

1. Drain the vegetables in a colander and rinse them under plenty of cold running water.
2. Shake the colander hard and leave the vegetables to drip dry for 10 minutes.
3. Pour 500 ml of the malt vinegar and all the sugar into a large heavy pan.
4. Bring the vinegar to the boil over medium heat, stirring until the sugar has dissolved.
5. Whisk the mustard powder, turmeric, ginger and coriander into the hot vinegar until smooth.
6. Tip in the drained vegetables and bring the pan back to a simmer.
7. Simmer for 5 to 8 minutes only, so the cauliflower keeps a definite bite.
8. Blend the cornflour with the remaining 100 ml of vinegar and the 4 tablespoons of cold water until completely lump-free.
9. Pour the slurry into the pan in a steady stream, stirring constantly.
10. Cook for 3 minutes more until the sauce turns glossy and coats every vegetable thickly.
11. Ladle the piccalilli into the hot sterilised jars, tapping each one on the counter to settle the contents.
12. Seal the jars straight away, before the piccalilli has a chance to cool.
13. Label each jar with the date.
14. Store in a cool dark cupboard for 4 weeks before opening so the raw mustard heat softens.