Pam’s piccalilli

Method

1. Cut the vegetables into small, even, bite-sized pieces. Place them in a large bowl, sprinkle with salt, mix well, cover the bowl with a tea towel, and leave in a cool place for 24 hours. Afterward, rinse the vegetables with ice-cold water and drain thoroughly.
2. In a small bowl, blend the cornflour, turmeric, mustard powder, mustard seeds, cumin, and coriander with a little of the vinegar to form a smooth paste.
3. Pour the remaining vinegar into a saucepan with the sugar and honey, and bring to a boil.
4. Add a little of the hot vinegar to the spice paste, stir well, and return everything to the pan. Gently bring to a boil again and let it boil for 3–4 minutes to allow the spices to release their flavors into the thickening sauce.
5. Remove the pan from the heat and carefully fold the well-drained vegetables into the hot, spicy sauce. Pack the pickle into warm, sterilized jars, and seal immediately with vinegar-proof lids.
6. Leave the pickle to mature for 4–6 weeks before opening. Use within one year.