How to make Piccalilli

 It's that time of year again! One of my perennial favourites is this Piccalilli.  You need 6lbs of chopped veggies. One must-have ingredient is cauliflower, and most often with carrots, runner beans, onions and I use up a marrow (overblown courgette!) and some sweetcorn.  Soak the chopped veggies in brine overnight, then rinse and drain them.

 Bring 3 pints of clear distilled vinegar to the boil and add 4 teaspoons of dried ginger and 6 teaspoons of mustard powder and 9 oz white sugar.  Add the chopped veggies and simmer for 20 minutes.

 Lift out the cooked veggies with a slotted spoon and pack them into sterilized jars. Make sure they drain properly. Bring the vinegar syrup back up to a simmer.

 Make a thin paste from 4 teaspoons of dried turmeric powder and 2 tablespoons of flour.  Add the turmeric paste to the remaining hot vinegar and simmer it to thicken for about 2 minutes.

When the sauce is thickened, pour it on top of the veggies in the jars and using a knife just make sure any bubbles come to the surface before sealing the jars.  It should be ready in a couple of weeks.  Keeps for ages.  Great with cold meats and salad.. especially home made Scotch Eggs!