Piccalilli recipe
 Salty, sour and scrumptious. Make a jar of this piccalilli to perk up a picnic or snazz up a Scotch egg. 450g/1lb each pickling onions, peeled, cauliflower florets and de-seeded cucumber and topped and tailed French beans, all chopped into bite-sized pieces340g/12oz coarse rock salt750ml/1¼ pint white malt vinegar, cider vinegar or white wine vinegar1 tbsp each English mustard powder, ground ginger and ground turmeric1 tbsp whole yellow mustard seeds2 cloves garlic, chopped175g/6oz light muscovado sugar2-3 tbsp cornflourwarm large sterilised jam jars with screw tops 450g/1lb each pickling onions, peeled, cauliflower florets and de-seeded cucumber and topped and tailed French beans, all chopped into bite-sized pieces 340g/12oz coarse rock salt 750ml/1¼ pint white malt vinegar, cider vinegar or white wine vinegar 1 tbsp each English mustard powder, ground ginger and ground turmeric 1 tbsp whole yellow mustard seeds 2 cloves garlic, chopped 175g/6oz light muscovado sugar 2-3 tbsp cornflour warm large sterilised jam jars with screw tops Method Put the vegetables into a non-metallic bowl. Sprinkle the salt over the top, toss together, cover and leave in a cool place for 12 hours.The next day put the vinegar into a large saucepan or preserving pan, add the spices and bring to the boil.Drain the vegetables and rinse well under running water for 3-5 minutes. Add to the simmering vinegar, cook over a low heat for 20-25 minutes or until the vegetables are tender. Add the sugar and continue to simmer for a further 1-2 minutes.Mix 2 tbsp of cornflour with a little water and blend into the hot vegetables. Bring back to the boil and cook for a further minute, the mixture should be glossy and thick. Add the remaining cornflour in the same way if necessary.Remove the piccalilli from the heat and leave to cool for 15 minutes. Spoon into the hot jars and cover with a disc of wax paper and a screw top lid, wipe the jars and label. Store in a cool dark place for 3-4 weeks before eating. Put the vegetables into a non-metallic bowl. Sprinkle the salt over the top, toss together, cover and leave in a cool place for 12 hours. Put the vegetables into a non-metallic bowl. Sprinkle the salt over the top, toss together, cover and leave in a cool place for 12 hours. The next day put the vinegar into a large saucepan or preserving pan, add the spices and bring to the boil. The next day put the vinegar into a large saucepan or preserving pan, add the spices and bring to the boil. Drain the vegetables and rinse well under running water for 3-5 minutes. Add to the simmering vinegar, cook over a low heat for 20-25 minutes or until the vegetables are tender. Add the sugar and continue to simmer for a further 1-2 minutes. Drain the vegetables and rinse well under running water for 3-5 minutes. Add to the simmering vinegar, cook over a low heat for 20-25 minutes or until the vegetables are tender. Add the sugar and continue to simmer for a further 1-2 minutes. Mix 2 tbsp of cornflour with a little water and blend into the hot vegetables. Bring back to the boil and cook for a further minute, the mixture should be glossy and thick. Add the remaining cornflour in the same way if necessary. Mix 2 tbsp of cornflour with a little water and blend into the hot vegetables. Bring back to the boil and cook for a further minute, the mixture should be glossy and thick. Add the remaining cornflour in the same way if necessary. Remove the piccalilli from the heat and leave to cool for 15 minutes. Spoon into the hot jars and cover with a disc of wax paper and a screw top lid, wipe the jars and label. Store in a cool dark place for 3-4 weeks before eating. Remove the piccalilli from the heat and leave to cool for 15 minutes. Spoon into the hot jars and cover with a disc of wax paper and a screw top lid, wipe the jars and label. Store in a cool dark place for 3-4 weeks before eating. Recipe tips Prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas½ for 10-15 minutes.