I followed this lovely recipe from The River Cottage Preserves Handbook...
1 kg washed, peeled vegetables - select 5 or 6 from the following: cauliflower or romanesco cauliflower, green beans, cucumbers, courgettes, green or yellow tomatoes, tomatilloes, carrots, small silver-skinned onions or shallots, peppers or nasturtium seed pods.
50g fine salt
10g ground tumeric
10g English mustard powder
15f yellow mustard seeds
1 tsp crushed cumin seeds
1 tspn crushed coriander seeds
600ml cider vinegar
150g granulated sugar
Cut the vegetables into small, even, bite-sized pieces. Place in a large bowl and sprinkle with the salt. Mix well, cover the bowl with a tea towel and leave in a cool place for 24 hours, then rinse the veg with ice cold water and drain thoroughly.
Blend the cornflour, turmeric, mustard powder, mustard seeds, cumin seeds and coriander into a smooth paste with a little of the vinegar. Put the rest of the vinegar into a saucepan with the sugar and honey and bring to the boil. Pour a little of the hot vinegar over the blended spice paste, stir well and return to the pan. Bring gently to the boil, boil for 3 - 4 minutes to allow the spices to release their flavours into the thickening sauce.
Remove the pan from the heat and carefully fold the well-drained vegetables into the hot, spicy sauce. Pack the pickle into warm, sterilised jars and seal immediately with vinegar-proof lids.
You need to leave the piccalilli for several weeks to allow the vinegar flavour to mellow. I like to save mine until December 1st - it makes it festive and exciting! This hot, crunchy pickle will brighten up many a supper time this Winter when it's dark by the time I scurry home from work. I'm looking forward to enjoying it with chunks of roasted ham, cheese and crusty bread.