PICCALILLI and your Surplus VEGETABLES

I usually use around 6 different types of vegetables such as Green Beans, Cauliflower, Banana Shallots or Red Onions, Cucumber, Courgettes and sweet baby Red, Orange and Yellow Peppers. (2Ib 8oz in total)
All these vegetables are chopped up quite small but if you prefare a more chunky Piccalilli then go for it. Make sure all the vegetables are well washed in cold water before any preparation starts. Once you are all chopped up place in a colander with 50g of salt and mix well, set over a bowl cover with clingfilm and leave over night in the fridge.
The day after rinse well and drain, put to one side and get started on the sauce...before I start any preparation for the vegetables I collect all my ingredients needed and weigh out so that I can keep going without having to look around for items in the kitcken.

FOR THAT SWEET TANGY SAUCE

600ml Cider Vinegar or Malt Vinegar...sometimes I mix the 2
30g Cornflour
10g Ground Turmeric
10g English Mustard Powder
40g Fresh Root Ginger - Grated
3tsp Mustard Seeds
1tsp Cumin Seeds
1tsp Coriander Seeds
150g Caster Sugar
Makes 9 x 8oz Jars
Take 100ml of the vinegar and mix in a bowl with the cornflour, turmeric and mustard powder and set aside. For the sauce place the remaining vinegar, ginger, spices and sugar in a pan and bring to the boil. Now add all the vegetables and cook for 5 mins. Now add the cornflour mixture and mix well into the bubbling vegetables and cook for a further 2 mins until thickened.

This is were we start to pot while still hot into sterilised jars which we boil up in pans at 100 degrees C or 212 degrees F place upside down on a clean cloth turn over and fill, cover with wax disc and cellophane, rubber band and place lid tightly...ENJOY!