Old-fashioned piccalilli

Choose just-ripe tomatoes that are pale in colour. Coarsely chop the vegetables in a food processor, if preferred. Makes about 10 cups.

Ingredients

2	Carrots, medium
2	Tomatoes, firm
2	Celery stalks
1	Cucumber, medium
250 g	Onions
¼	Cauliflower, medium
1 cup	Salt
½ cup	Sugar
5 cups	White vinegar
1 Tbsp	Ground turmeric
1 Tbsp	Mustard powder
1 Tbsp	Fresh ginger, finely grated
2	Garlic cloves, crushed
1	Red chilli, large, seeded and chopped
¼ cup	Flour
¼ cup	White vinegar

Directions

1. Dice the carrots, tomatoes, celery, cucumber and onions. Divide the cauliflower into tiny florets. Finely chop the thick stems. Place the vegetables in a large ceramic or glass bowl and sprinkle with salt. Stand overnight.
2. Next day, rinse the vegetables under cold water. Drain and pat dry.
3. Combine the vinegar, sugar, spices, garlic and chilli in a large saucepan and bring to the boil. Add the vegetables and simmer, uncovered, until the vegetables are just tender — about 15 minutes.
4. Mix the flour and the extra vinegar and stir into the vegetables. Cook until the mixture thickens. Pour into hot, sterilised jars. Seal when cold.