This is a bit of a Melrose and Morgan classic and gained a cult following. Even if you are averse to the idea of piccalilli, this version has the power to convert you. Give it a try; it’s sweet, sour and fruity…
Clean the jars, then sterilise them
The day before, cut all the vegetables (not the pears) neatly into small pieces.
Wash, drain, place in a colander and cover with the salt. Cover and leave overnight in a cool spot in the kitchen.
Next day, whisk the vinegar, sugar, cornflour, spices and honey in a saucepan.
Place on the heat and slowly bring to the boil, whisking as the sauce thickens.
Continue to cook until you have a thickened sauce. Rinse the salt from the vegetables and drain them well
Peel and chop the pears. Peel and grate the ginger.
Place the vegetables, pears and ginger in the sauce and return to the boil, them remove from the heat and pot into the clean jars while the mixture is still hot.
Put the lids on tightly and keep in a cool spot for a month before consuming.
Makes 5 × 340g jars
1 Cauliflower (500g prepared weight without leaves)
1 red onion
100g fine green beans
3 tbsp sea salt
450ml white wine vinegar
125g unrefined granulated sugar
2 tsp turmeric
2 tsp mustard powder
1 tsp brown mustard seeds
1/4 tsp chilli flakes
1 tbsp honey
2 Conference pears
thumb of root ginger
5 × 340g jars
sharp knife and chopping board