Piccalilli

• 2 lb (900g) mixed fresh seasonal vegetables, such as: cauliflower, shallots, cucumber, young kidney beans, carrots and French beans
• 2 1/2 tbsp salt
• 2 1/4 cups malt vinegar
• 15 small dried whole chiles, rinsed
• Scant 1 cup granulated sugar
• 3 tbsp cornstarch
• 3 tbsp dry mustard
• 1 tbsp turmeric
• Extra large stainless steel saucepan
• 5 x 8 oz (225g) glass canning jars

1. Prepare the vegetables of your choice and cut them into small bite-sized pieces.
2. Toss with the salt in a large glass bowl.
3. Cover and let stand overnight in a cool place.
4. The following day, drain the vegetables well.
5. Bring the vinegar and chiles to a boil in a nonreactive saucepan and cook for 2 minutes.
6. Let stand for 30 minutes.
7. Strain the vinegar, discarding the chiles.
8. Mix together the sugar, cornstarch, mustard, and turmeric in a bowl.
9. Stir in enough of the vinegar to make a smooth paste.
10. Return the remaining vinegar to its saucepan, and return to a boil.
11. Whisk the hot vinegar into the paste, then return to the saucepan.
12. Bring to a boil, stirring constantly.
13. Simmer for 3 minutes.
14. Stir in the vegetables.
15. Pack into five sterilized, hot 8 oz (225g) glass jars and seal immediately while still hot.
16. Let stand until cool.
17. Wipe clean and label.
18. Store the jars in a cool dark place for at least 4 weeks before serving.
19. Once opened, store in the refrigerator and eat within 1 week.

salt, malt vinegar, chiles, sugar, cornstarch, mustard, turmeric, steel saucepan, glass canning

Taken from www.cookstr.com/recipes/piccalilli (may not work)