Piccalilli

Makes 2.25–3 kg (5–7 lb)

Ingredients:

• 1 medium-sized, tender cauliflower (about 900 g / 2 lb), broken into small florets
• 450 g (1 lb) marrow, peeled, seeded, and cut into 1 cm (½ in) dice
• 2 cucumbers, cut into 1 cm (½ in) dice
• 225 g (8 oz) French beans, cut into 2.5 cm (1 in) lengths
• 225 g (8 oz) carrots, cut into 1 cm (½ in) dice
• 2 large onions, cut into 1 cm (½ in) dice
• 225 g (8 oz) sea salt

For the sauce:

• 1.8 litres (3 pints) white wine vinegar
• 350 g (12 oz) soft dark brown sugar
• 1 tbsp ground turmeric
• 1 tbsp English mustard powder
• 2 tbsp ground ginger
• 1 tbsp ground allspice
• 1 tbsp ground mace
• 1 tbsp ground black pepper
• 75 g (3 oz) plain flour
• 2 tbsp English mustard seeds

Method:

1. Put all the prepared vegetables into a large bowl, mix with the salt, cover, and leave for 24 hours. Drain, rinse in cold water, and drain again.
2. Put the vinegar and sugar in a pan. In a bowl, mix the turmeric, mustard, ginger, allspice, mace, pepper, and flour with a little cold vinegar until smooth. Stir into the hot vinegar and sugar gradually, stirring all the time. Bring to the boil, then simmer gently for 15 minutes, stirring until smooth and thickened.
3. Add the mustard seeds, then tip in the prepared vegetables. Bring slowly to the boil and simmer for 20–25 minutes until just tender but still crisp.
4. Spoon into warmed jars, seal, and leave for at least 1 month before eating.