Wash, peel and chop up 1kg of fresh vegetables such as cauliflower, green beans, cucumbers, courgettes, tomatoes, carrots, shallots or peppers. The secret to a successful piccalilli is to take the time to cut your veg into small, similar sized pieces.
Place in a large bowl, sprinkle with salt and leave in a cool place for 24 hours. After this you’ll need to rinse the veg with cold water and drain.
Blend 30g of cornflower, 10g turmeric, 10g English mustard powder, 15g yellow mustard seeds and 1 teaspoon each of crushed cumin and coriander seeds. Add a dash of cider vinegar to create a smooth paste.
Put 600ml of cider vinegar, 150g of granulated sugar and 50g of honey into a pan and bring to a boil. Pour a little of this mix onto your paste, stir well and add the paste to the full pan of your vinegar, sugar and honey mix.
Boil for 3-4 minutes to release the spices and thicken the sauce.
Remove the pan from the heat and fold you mix into your vegetables, then immediately pack the pickle into sterilised jars.
Leave for 4-6 weeks and use with a year