Piccalilli.

 

Select your veg - I used radish, cauliflower, green beans, yellow pepper, courgette, shallot and carrot, but you could also use baby onions, green or yellow tomato, red or green peppers, marrow, runner beans or cucumber.

Chop all the veg into small pieces and place in a colander over a bowl and sprinkle generously with salt.

Cover with a cloth and leave overnight.

The following morning the salt will have drawn out a lot of the moisture. Rinse the veg throughly to get rid of the excess salt and pat dry in a clean tea towel.

Add a squeeze of honey and a few teaspoons of sugar to a pan and cover with cider vinegar, warm to disolve the sugar.

While the sugar is disolving crush mustard, cumin and corriander seeds and mix with cornflower, english mustard (or mustard powder) a good grind of salt and pepper and ground tumeric.

Add cider vinegar a little at a time and mix into a paste - when it is liquid enough add to the pan with the honey sugar and vinegar and heat through.

When the mixture is hot it should start to thicken -you can loosen it with more vinegar if it gets too thick.

Stir in the veg and coat thoroughly before pouring into steralised jars. 

Seal and leave for a few weeks before using.