This time of the year is all about being a little savvy with what you have in your garden or fridge as vegetables are still hard to get and can be expensive.  I made a large batch of tangy, vibrant piccalilli which will come in handy over the summer months to accompany left overs and great to slap into a sandwich.

There are so many variations of piccalilli but this one is simple and bursting with flavour. A jar of piccalilli also makes a cute gift for Christmas.

Preparation - 12 hours

Cooking time - 30 minutes

Skill - medium

Makes 7 x 300 ml jars

7 x 330 ml jars and lids, sterilised 

2 medium heads of cauliflower, broken into very small florets

2 small onions, finely diced

4 shallots, finely diced

4 Tbsp sea salt flakes 

600ml white wine or cider vinegar

250ml malt vinegar

½ tsp chilli flakes

700g sugar

4 Tbsp english mustard powder

1 tsp mustard seeds (optional)

4 Tbsp ground turmeric

3 Tbsp cornflour

Method

Place the cauliflower florets and diced onions and shallots in a non reactive bowl, sprinkle over the sea salt flakes and toss to combine. Cover and sit in the fridge overnight.

Put the cauliflower mix into a sieve and rinse well under cold water.  Drain well.

In a large pot add the vinegars, chilli and sugar and heat to boiling. Remove from heat.

In a bowl add the remaining ingredients and mix well to combine.

Add 2 cups of the cooled vinegar and whisk to combine so there are no lumps.

Return the vinegar back to the heat and whisk in the cornflour mixture, stirring well until it starts to thicken.

Add the cauliflower and onions and stir over moderate heat for 10 minutes or until the cauliflower becomes tender (not mushy).

Remove from the heat and cool slightly.

Have your warmed sterilised jars ready. Pour in your piccalilli, using a clean cloth wipe the rims and any spills.

Seal when the mixture is cold. Label and date and store in a cool place.