Classic piccalilli contains vegetables in a sweet mustard pickle.

Ingredients

• 1 kilogram small green tomatoes
• ½ mediium-sized cauliflower
• 150 grams green beans, trimmed
• ½ telegraph cucumber, peeled
• 2 courgettes, trimmed and peeled
• 2 shallots, peeled (optional)
• 3 small onions, peeled
• ¾ cup salt
• 2 litres water
• 5 cups vinegar
• ¾ cup sugar
• 1 tablespoon ground ginger
• 1 teaspoon whole allspice
• ¼ cup flour
• 3 tablespoons mustard powder
• 1 tablespoon turmeric

Method

1. Cut all the vegetables including the shallots and onions into small pieces and put them into a very large bowl.
2. Prepare the salt brine by stirring the salt and water together until the salt has dissolved. Pour over the vegatables and weigh down with a plate - the vegetables need to be under the brine. Allow to stand in a cool place for 24 hours. Drain off the brine. Rinse the vegetables in cold water and drain well, leaving in a colander for 1-2 hours if possible.
3. In a large preserving pan, heat the vinegar, sugar and ginger. Stir until the sugar dissolves. If wished, tie the allspice in a muslin bag or alternatively just add straight into the vinegar mixture in the preserving pan. Carefully stir in the vegetables.
4. Bring to the boil, lower the heat and simmer for 20 minutes. Drain the vegetables, reserving the brine and remove the spice bag if necessary. Pack the vegetables in warm sterilised jars.
5. Mix the flour, mustard and turmeric to a paste with a little of the vinegar. Pour into the reserved vinegar mix and bring to the boil, stirring all the time until thickened.
6. Pour over the vegetables and seal. Keep for 4 weeks before using.

Cooks Tips

Did you know? - Chow chow is an American term for a vegetable pickle flavoured with mustard. - Piccalilli is the British name for a sweet mustard pickle.