Homemade Piccalilli

225 g cucumber, cubed

225 g green tomatoes, chopped

225 g onions, sliced

225 g shallots, peeled and left whole

225 g cauliflower  florets

225 g celery, chopped

generous 1 litre water

25 g salt

25 g flour

2 teaspoons dry mustard

1/4 teaspoon turmeric

75 g sugar.

Spiced vinegar:

600 ml malt vinegar

blade of mace

few peppercorns

few cloves

pinch of allspice, ground cinnamon and chilli powder.

Place all vegetables in a large bowl and cover with water and salt.

Cover the bowl and leave overnight.

For the spiced vinegar, place the vinegar and all spices and cook in microwave for 6 1/2 minutes, stirring once.

Allow to cool.

Next day drain and rinse the vegetables and place in a bowl.

Cover and cook for 4 minutes in microwave.

Mix the flour, mustard, turmeric and sugar to a smooth paste.

Pour the remaining spiced vinegar into a jug and warm, until hot.

Pour on to the blended flour and stirring cook for another 1 1/2 to 2 minutes.

Pour the vinegar mixture over the vegetables.

Cook for 10 minutes, stirring twice during cooking.

Leave to stand for 5 minutes before bottling in warm sterilized jars.

Cover with waxed paper, seal and label.

Makes about 1.5 Kg