Piccalilli

Method

1. In a large jug, stir the salt into 2.5 litres cold water until it has dissolved. Pour into 2 large mixing bowls and set aside.
2. Halve the cucumber lengthways, scoop out the seeds, halve lengthways again, then cut into 5mm slices. Put the cauliflower, carrot and green beans into one bowl of salted water and the shallot and cucumber into the other. Put plates on top to keep the vegetables submerged and leave for 24 hours.
3. The following day, drain the vegetables and rinse well, keeping them separate as before.
4. Put the vinegar, caster sugar, garlic clove and ginger into a large stainless-steel pan or preserving pan and bring to the boil. Add the cauliflower, carrot and green beans and cook for 6 minutes. Quickly remove with a slotted spoon to a large mixing bowl and bring the vinegar mixture back to the boil. Add the shallots and cucumber and cook for 2 minutes. Remove with a slotted spoon and add to the other vegetables in the bowl. All the vegetables should be just-cooked, with some crunch left in them.
5. Mix the cornflour, English mustard powder, ground turmeric, ground ginger and chilli flakes into a smooth paste with the 4 tbsp vinegar. Add a little of the hot vinegar mixture to the paste to loosen it, then stir it all back into the hot vinegar pan and bring to the boil, stirring. Simmer for 2 minutes until smooth and thick. Stir the sauce and the red chilli into the vegetables, then spoon into warm, sterilised jars, cover with waxed discs and seal with vinegar-proof lids. Leave to cool, then store in a cool dark place. The pickle is ready to eat immediately.