What is piccalilli you ask? It is an English take on Indian pickles. It’s bursting with chopped pickled vegetables and spices.

1kg diced mixed vegetables – e.g. beans, cauliflower, celery, zucchini, carrot

2 large onions, peeled and finely chopped

1 red capsicum, finely diced

¼ cup salt

2 cups sugar

2 cups white vinegar

2 teaspoons mustard powder

2 teaspoons turmeric

2 teaspoons cornflour mixed to a paste with 1½ tablespoons white vinegar, optional

Place the vegetables, onions and capsicum in a bowl, add salt and mix well. Leave to stand for about three hours. Drain well.

Combine the drained vegetables, sugar, vinegar, mustard powder and turmeric in a large saucepan and bring to the boil, stirring until sugar is dissolved. Cook over medium-low heat for 25 minutes.

Stir in some or all of the cornflour paste if needed.