Makes: 1½ litres
Preparation time: 40 minutes
Cooking time: 20 minutes
100g (3½oz) green beans
200g (7oz) silverskin onions
120g (4oz) salt
100g (3½oz) sugar
1 tsp mustard powder
¼ tsp ground mace
1 garlic clove, skinned and crushed
400ml (14oz) distilled vinegar
1 heaped tbsp cornflour
1 tsp turmeric
1 Remove the seeds from both the courgette and cucumber and finely dice. Top and tail the beans and cut into similar sized pieces to the courgette and cucumber. Break the cauliflower into small florets of the same size.
2 Layer the vegetables in a large jar, sprinkling each layer with salt. Add enough water to cover the vegetables, close the lid and leave for 24 hours in a cool place.
3 The next day, rinse the vegetables thoroughly to remove the brine. Drain and dry. Blend the sugar, mustard powder, ground mace and garlic with 350ml (12fl oz) of the vinegar in a large pan. Heat until sugar is dissolved.
4 Add the vegetables, bring to the boil and simmer for 15 minutes or until the vegetables are cooked but still crisp. Add the silverskin onions to the mixture.
5 Blend the cornflour and turmeric with the remaining vinegar and stir into the cooked vegetables. Bring to the boil while stirring and cook for 2 minutes until thickened.
6 Spoon the piccalilli into sterilised jars, cover and seal. Label when cold and use within one month of opening. Once opened store in the fridge.