• 7 cups (500g) cauliflower, chopped into small florets
• 1 small cucumber, chopped into ¼” (6mm) pieces
• 1 sweet onion, chopped into ¼” (6mm) pieces
• 2 cups (300 g) french green beans into ¼” (6mm) pieces
• 3 medium carrots, chopped into ¼” (6mm)pieces
• 2 celery sticks, chopped into ¼” (6mm) pieces
• 1 medium zucchini, chopped into ¼” (6mm) pieces
• 4 tablespoons (60ml) salt
• 1 cup (250g) sugar
• 3 tablespoons (45ml) English mustard powder
• 2 teaspoons (10ml) turmeric
• 1 teaspoon (5ml)  ground ginger
• 1 tablespoon (15ml) mustard seed
• 1 fresh red chilli pepper, seeded, chopped fine
• 4 cups (1L) white vinegar
• ½ cup (60g) flour
  

Sterilize* or wash mason jars and lids with hot soapy water and place on a clean tea towel ready to fill.

Wash and prepare all the vegetables and place all but the red pepper in a large bowl.  Cover with cold water, add salt and let sit for 3-4 hours.  

Drain the vegetables and rinse twice.  In a large pot add the sugar, English mustard powder, turmeric, ginger, mustard seed and red pepper.  Add 3 cups (450ml) of vinegar and bring to a rapid boil.  Reduce the heat, add the drained vegetables and simmer.

Add the flour to the remaining cup of vinegar and blend well.  Then, add to the pot and mix, stirring until the mixture thickens, approximately 5 minutes.

Spoon the hot piccalilli into the jars and seal while hot.  Turn the jars upside down for 30 minutes to encourage a tight seal.  

Store piccalilli pickle in the refrigerator for up to 2 months.  If jars are sterilized* prior to filling, store in a cool dry place for up to 3 months.  Refrigerate after opening.