Piccalilli

Make the piccalilli 24 hours in advance.
Sterilise the jars and lids beforehand.
Place the cauliflower and pickling onions in a non-metallic dish.
Place the cucumbers and green beans in another dish.
Dissolve the salt in 2.25 litres cold water and pour over the vegetables.
Place a plate on each batch of vegetables to immerse them in the salted water.
Leave for 24 hours.
Drain the vegetables in a colander after 24 hours and rinse under cold running water.
Place the cauliflower and onions in a large saucepan along with 1.2 litres vinegar.
Add the nutmeg and allspice, bring to the boil, cover and simmer for 8 minutes.
Add the cucumbers, green beans, castor sugar, garlic and ginger and bring to the boil once more.
Reduce heat and simmer for 4 to 5 minutes, ensuring the vegetables are still crisp.
Strain in a colander, reserving the liquid.
Mix the mustard, turmeric and flour, blend with the extra vinegar and 30 ml water and add a little of the strained liquid.
Mix well and add to the remaining strained liquid.
Pour into a saucepan and, stirring continuously, bring to the boil.
Simmer until slightly thickened and cooked.
Add the vegetables and mix well.
Spoon the vegetables into the sterilised jars and add enough liquid to cover completely.
Cut out circles from wax paper and place on top of each jar.
Seal with sterilised lids and leave to cool.
Makes about 2 litres.
As a gift: Look for old jars and clean them well. Ensure the lids close tightly and aren’t rusted. Decorate the bottles with stars.