I grew up in Newfoundland where we eat a lot of British food, one of my favorites was this slightly spicy British mustard pickle / veggie relish called Piccalilli. When I moved to the west coast, we used to be able to find it easily but it's gotten more difficult in recent years, so after a craving, I decided to make my own.

What You Need

• 500g cauliflower, cut into small florets
• 200g courgette, cut into small chunks
• 100g green beans or French beans, trimmed and cut into small pieces
• 200g shallots, peeled and cut into small chunks or pearl onions, peeled and left whole or halved
• 600ml malt vinegar
• 3 tbsp mustard powder
• 1 tbsp coriander seeds
• 2 tbsp black or yellow mustard seeds
• 2 tsp cumin seeds
• 1 tsp turmeric
• 4 tbsp plain flour
• 200g caster sugar
• 2 bay leaves

How to Make It

1. Put the veggies in a bowl and toss with 2 tbsp sea salt. Leave, covered at room temperature, for 4 hrs. Drain the veg and wash well under cold water. Drain well.
2. Put 100ml of the vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour. Mix well to make a paste.
3. Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens.
4. Pour in the drained veggies, heat for 1 min taking the edge off the veggies, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilized jars.
5. Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks.