Piccalilli recipe

Method

1. Put the veg into a large, shallow non-metallic dish and sprinkle with the salt. Toss well, cover, and leave to stand overnight.
2. Tip into a colander, rinse well and drain. Mix the flour, mustard and 4 tbsp of the vinegar to form a thick paste.
3. Pour the remaining vinegar into a pan with the turmeric, crushed chillies, ginger and cumin seeds. Add the drained vegetables and sugar. Heat gently, stirring until the sugar has dissolved. Raise the heat and let it bubble for 10 minutes.
4. Tip in the flour mixture and cook, stirring until it thickens. Continue stirring and cook for 3-4 minutes.
5. Remove from the heat and spoon into warmed sterilised jars. Seal, cool, then label. Keep in a cool place for at least 2 weeks before using, to allow the flavours to develop. Piccalilli is a great match for cheese, cured meats, pies, hot dogs and burgers.

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• Unopened, the piccalilli will keep for 3 months. Once opened, store in the fridge and eat within 1 month.