Piccalilli

Instructions

1. 1

   In a bowl, combine the cauliflower, onions, cucumbers, beans, apple and pickling salt. Cover with water and let marinate for 1 hour at room temperature. Drain.

2. 2

   Meanwhile, prepare the jars and lids in boiling water.

3. 3

   In a saucepan over medium heat, sauté the spices, ginger, garlic and chili pepper in the oil.

4. 4

   Dissolve the cornstarch in ¼ cup (60 ml) of the vinegar. Pour into the saucepan with the spices and cook while stirring for a few seconds or until the mixture thickens.

5. 5

   Transfer the drained vegetables to the saucepan and combine with the remaining vinegar (1 cup/250 ml), the water and sugar. Bring to a boil. Simmer for about 30 minutes over low heat or until the vegetables are tender, stirring a few times.

6. 6

   Spoon the piccalilli into the hot jars, leaving 1 inch (2.5 cm) of space at the top. Remove air bubbles with a non-metallic utensil and wipe the rim of the jar with a clean cloth.

7. 7

   Centre the lids (discs) on the jars and screw the rings down until the point of resistance, then tighten another eighth-turn, without forcing.

8. 8

   Place the jars upright on the canning rack in the pot of hot water. Make sure the jars are covered by at least 1 inch (2.5 cm) of water. Cover. Bring to a boil over high heat. Process for 15 minutes from the moment the water starts to boil.

9. 9

   Remove the jars from the water.