Piccalilli

• 2 1/4 pounds washed, peeled vegetablesselect 5 or 6 from the following: cauliflower or romanesco cauliflower, green beans, cucumbers, zucchini, green or yellow tomatoes, tomatillos, carrots, small silver-skinned onions or shallots, peppers, nasturtium seed pods
• 3 tablespoons fine salt
• 1/4 cup cornstarch
• 5 teaspoons ground turmeric
• 5 teaspoons English mustard powder (see p. 202)
• 1 1/2 tablespoons yellow mustard seeds
• 1 teaspoon crushed cumin seeds
• 1 teaspoon crushed coriander seeds
• 2 1/2 cups cider vinegar
• 3/4 cup granulated sugar
• 2 tablespoons honey

1. Cut the vegetables into small, even bite-size pieces.
2. Place in a large bowl and sprinkle with the salt.
3. Mix well, cover the bowl with a tea towel, and leave in a cool place for 24 hours, then rinse with ice-cold water and drain thoroughly.
4. Blend the cornstarch, turmeric, mustard powder, mustard seeds, cumin seeds,
5. and coriander seeds to a smooth paste with a little of the vinegar.
6. Put the rest of the vinegar into a saucepan with the sugar and honey and bring to a boil.
7. Pour a little of the hot vinegar over the blended spice paste, stir well, and return to the pan.
8. Bring gently to a boil.
9. Boil for 3 to 4 minutes to allow the spices to release their flavors into the thickening sauce.
10. Remove the pan from the heat and carefully fold the well-drained vegetables into the hot, spicy sauce.
11. Pack the pickle into warm, sterilized jars and seal immediately with vinegar-proof lids (see pp.
12. 2122).
13. Leave to mature (if you can) for 4 to 6 weeks before opening.
14. Use within 1 year.

washed, salt, cornstarch, ground turmeric, english mustard powder, yellow mustard seeds, cumin seeds, coriander seeds, cider vinegar, sugar, honey

Taken from www.epicurious.com/recipes/food/views/piccalilli-389433 (may not work)