Make some homemade piccalilli to serve with cold meats and cheese. It will keep for up to three months and makes a great gift for chutney lovers
Prep:15 mins
Makes 3 x 500ml jars
500g cauliflower, cut into small florets200g courgette, cut into small chunks 100g green beans or French beans, trimmed and cut into small pieces 200g shallots, peeled and cut into small chunks or pearl onions, peeled and left whole or halved600ml malt vinegar3 tbsp English mustard powder1 tbsp coriander seeds2 tbsp black or yellow mustard seeds2 tsp cumin seeds1 tsp turmeric4 tbsp plain flour200g caster sugar2 bay leaves
STEP 1Put the veg in a bowl and toss with 2 tbsp sea salt. Leave, covered at room temperature, for 4 hrs. Drain the veg and wash well under cold water. Drain well.STEP 2Put 100ml of the vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour. Mix well to make a paste.STEP 3Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens. Fold in the drained veg, heat for 1 min taking the edge off the veg, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks.
