Easy Piccalilli

• cauliflower↗500g g

  cut into small florets

• zucchini↗200g g

  cut into small pieces

• green beans↗100g g

  or French beans, trimmed and cut into small pieces

• shallots↗200g g

  peeled and chopped into small pieces or pearl onions, peeled and left whole or halved

• sweet vinegar↗600ml ml
• English mustard powder↗3 tbsp tbsp
• coriander seeds↗1 tbsp tbsp
• black or yellow mustard seeds2 tbsp tbsp
• cumin seeds↗2 tsp tsp
• turmeric↗1 tsp tsp
• plain flour↗4 tbsp tbsp
• granulated sugar↗200g g
• bay leaves↗2

Step-by-step instructions

1. 1

   Place the vegetables in a bowl and mix them with 2 tbsp sea salt. Leave covered at room temperature for 4 hours. Drain the vegetables and rinse well under cold water. Drain well.

2. 2

   Take 100 ml of vinegar and place it in a bowl together with mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour. Mix well to form a paste.

3. 3

   Heat the remaining 500 ml of vinegar with the sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard‑vinegar mixture and simmer over low heat, stirring constantly for 5 minutes until the mixture thickens. Add the drained vegetables, warm for 1 minute, slightly softening them while keeping them crunchy, then remove from heat and divide into three warm sterilised jars of 500 ml each. Seal with lids and store in a cool dark place for six weeks or up to three months before opening. After opening keep refrigerated and use within four weeks.