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1
Chop cauliflower into small florets, discarding the stalk.
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2
Dice the courgette into 1cm chunks and cut the beans into 1cm lengths, and the onion into 1cm dice so all the vegetable chunks are a similar size.
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3
Toss the vegetables together in a large bowl, sprinkle with the salt, cover with a tea towel and leave overnight/12 hours.
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4
The next day, place the vegetables in a large, heavy-bottomed or preserving pan.
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5
Pour in the vinegar and water and add the ground ginger and turmeric.
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6
Bring to the boil and then simmer for five minutes until the vegetables are tender but still firm.
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7
Pour through a sieve into a bowl, reserving the liquid.
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8
Put the vegetables to one side.
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9
Pour the liquid back into the pan, add the sugar.
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10
Bring to the boil then mix together the cornflour and mustard powder with a little water to form a paste and add to the liquid to thicken, repeating with more cornflour if necessary.
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11
Reduce the heat and simmer for around 5 minutes until you have a thick, dark yellow sauce.
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12
Add the vegetables to the pan and stir everything together well.
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13
Leave to cool completely before spooning the piccalilli into sterilised jars and seal.
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14
Tastes best left in a cool dark place for 4-6 weeks before eating.
