Piccalilli - cooking recipe

Ingredients

1 lb small pickling onions or 1 lb shallot, peeled
1 lb cauliflower floret
1 lb runner beans, trimmed and finely sliced
1 lb cucumber, seeded and cut into half-inch dice
1 lb pumpkin, peeled,seeded & cut in half-inch dice
1 lb zucchini, cut in half-inch dice
1/2 lb salt (for brining)
1 ounce mustard powder
1 ounce ground ginger
1 ounce curry powder, mild or hot
1/2 ounce ground turmeric
1 ounce cornstarch
1 ounce black peppercorns
1 3/4 pints malt vinegar

Preparation

Put all the ingredients, except the last seven, in a large bowl and mix together with the salt.
Cover and leave overnight.
Drain and rinse the vegetables under RUNNING cold water.
Dry.
Put 3/4 of the vinegar in a large preserving pan and add the spices and vegetables.
Bring to the boil and simmer till just tender.
(Not soggy!) Mix the cornflour with the rest of the vinegar and add to the pan.
Mix together and simmer for 5 minutes.
Turn into hot sterilised jars, seal and cool.
Store for 3 months in a cool, dark cupboard before eating.