Piccalilli

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Ingredients

1 cucumber, quartered, deseeded and finely diced

1⁄2 cauliflower, cut into tiny florets and cut florets in half

1⁄2 onion, finely diced

1 tbsp salt

150g caster sugar

65g English mustard

1.5 tsp turmeric

1 small chilli, deseeded and finely chopped

150ml malt vinegar

125ml white wine vinegar

1 level tbsp cornflower

150ml water

Salt and pepper

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Preparation

1. Sprinkle the vegetables with salt and leave for 1 hour.

2. After an hour, wash the vegetables in cold water and put to one side. Drain well.

3. Put the sugar, mustard, turmeric, chilli and the 2 vinegars in a pan.

4. Bring to the boil and then simmer for 2-3 minutes.

5. Mix the cornflower with the water and add them to the vinegar mix, simmering for a further 5 minutes.

6. Mix in the vegetables and allow to cool.

7. Put into sterilised jars. The piccalilli will keep for 3 months.