2 cups (200 g) cauliflower cut into very small florets

10 oz (284 g) pearl onions, peeled (see note)

1 cup (160 g) pickling cucumbers (gherkins) or garden cucumbers, finely diced

½ cup (60 g) green beans cut into ¼-inch (5 mm) pieces

1 apple, diced

3 tbsp (30 g) pickling salt

1 tbsp dried mustard

1 tbsp mustard seeds

2 tsp ground turmeric

1 tsp coriander seeds

1 tsp cumin seeds

2 tsp finely chopped fresh ginger

1 clove garlic, finely chopped

1 fresh chili pepper, seeded and thinly sliced

2 tbsp (30 ml) canola oil

2 tbsp cornstarch

1 1/4 cups (310 ml) cider vinegar

1 cup (250 ml) water

3 tbsp (40 g) sugar

In a bowl, combine the cauliflower, onions, cucumbers, beans, apple and pickling salt. Cover with water and let marinate for 1 hour at room temperature. Drain.

Meanwhile, prepare the jars and lids in boiling water.

In a saucepan over medium heat, sauté the spices, ginger, garlic and chili pepper in the oil.

Dissolve the cornstarch in ¼ cup (60 ml) of the vinegar. Pour into the saucepan with the spices and cook while stirring for a few seconds or until the mixture thickens.

Transfer the drained vegetables to the saucepan and combine with the remaining vinegar (1 cup/250 ml), the water and sugar. Bring to a boil. Simmer for about 30 minutes over low heat or until the vegetables are tender, stirring a few times.

Spoon the piccalilli into the hot jars, leaving 1 inch (2.5 cm) of space at the top. Remove air bubbles with a non-metallic utensil and wipe the rim of the jar with a clean cloth.

Centre the lids (discs) on the jars and screw the rings down until the point of resistance, then tighten another eighth-turn, without forcing.

Place the jars upright on the canning rack in the pot of hot water. Make sure the jars are covered by at least 1 inch (2.5 cm) of water. Cover. Bring to a boil over high heat. Process for 15 minutes from the moment the water starts to boil.

Remove the jars from the water.

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