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

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.