English Mustard Pickle (Piccalilli)

You will also need a preserving pan or a heavy-based saucepan; and three 350ml jars all with glass or plastic lids (vinegar corrodes metal) and all sterilised.

250g cauliflower, divided into 2.5 cm florets
175g small onions, quartered and cut across
200g cucumber, peeled, quartered legthways and cut into 5mm slices
175g dwarf beans cut into 2.5cm lengths
475ml malt vinegar, plus 2 tablespoons extra
¼ whole nutmeg, freshly grated
¼ teaspoon ground allspice
75g caster sugar 
1 clove garlic, crushed with ½ teaspoon salt
20g English mustard powder
10g turmeric
1 rounded tablespoon plain flour 

First place the cauliflower florets, onions and 475ml vinegar together in a large saucepan, add the nutmeg and allspice and bring to the boil.

Cover and simmer for 8 minutes.  Now, take the lid off and stir in the cucumber, beans sugar and garlic. Bring the mixture up to simmering point again and cook for a further 5 minutes uncovered.  The vegetables should still all be slightly crisp - so don't go away and forget them.

Now set a large colander over a large bowl and pour the contents of the saucepan into it and leave it all to drain (reserving the vinegar).  Then mix the mustard powder, turmeric and flour together in a bowl.  Gradually work in 2 additional tablespoons of vinegar and 1-2 tablespoons of water so that the mixture becomes a fairly loose paste.  Next add a ladleful of the hot vinegar drained from the vegetables, and transfer the blend to the saucepan.  Bring to the boil, whisking with a balloom whisk, and gradually adding the remaining hot vinegar.  Boil gently for 5 minutes, then transfer the vegetables from the colander to the large bowl, and pour over the sauce.  Stir well to mix, then spoon the piccalilli into warm sterilised jars (see below), with waxed discs and tight lids.  Keep for 2 months in a cool, dark place before eating.