Piccalilli is like Marmite - you love it or hate it but this one is utterly traditional - delicious

Chop up the mixed vegetables (cauliflower, cucumber, onion, runner beans) into more or less the same size pieces.

Put the chopped vegetables into a bowl and sprinkle sea salt over them in layers.

Leave the salted vegetables overnight to draw out moisture.

After soaking, place the vegetables into a colander to rinse off the salt, ensuring not to soak them in water to avoid reabsorbing it.

Prepare a mixture of vinegar, sugar, and flour (or gluten-free flour or clear gel) for thickening the piccalilli.

Combine the rinsed vegetables with the vinegar mixture in a pot.

Cook the mixture on the stove until it thickens, stirring occasionally.

Once thickened, transfer the piccalilli into sterilized jars and seal them.

Equipment Needed

Spice Level:

Dietary