Piccalilli

Ingredients

• 500g small cauliflower florets (about 1.1 lbs)
• 250g shallots, diced (about 8.8 oz)
• 200g zucchini, diced (about 7 oz)
• 100g green beans, diced (about 3.5 oz)
• 2 tbsp sea salt
• 600ml malt vinegar (about 2½ cups)
• 3 tbsp mustard powder
• 1.5 tbsp coriander seeds
• 2 tbsp yellow mustard seeds
• 1.5 tbsp cumin seeds
• 0.5 tbsp ground turmeric
• 4 tbsp flour
• 200g brown sugar (about 7 oz)
• 3 bay leaves

Directions

1. Place all the vegetables in a bowl, sprinkle with sea salt, and toss well. Put them in a colander, cover with a tea towel, and leave for 1.5 hours to allow some moisture to drain from the vegetables.
2. In a separate bowl, mix about one-quarter (150ml) of the vinegar with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric, and flour. Stir well to form a smooth paste.
3. In a large pot, combine the remaining vinegar, bay leaves, and brown sugar. Heat over medium heat, stirring until the sugar dissolves.
4. Add the spice and flour paste to the pot. Then, add the drained vegetables. Stir everything together well.
5. Continue cooking for 5-6 minutes, or until the vegetables just start to lose their crispness.
6. Sterilise some glass jars by placing them in boiling water for 5 minutes. Then, fill them with the hot piccalilli and seal the jars. Allow the piccalilli to sit at room temperature for 3-4 days, opening the jars once a day to release any built-up pressure and prevent explosions.
7. After this period, store the piccalilli in the fridge. It will last for at least 4 weeks, provided you use clean utensils for serving.