My family loves Picalilli with cheese! Give it a go!
2kg of vegetables - marrow, carrot, cauliflower & beans
1 Cup Salt
1 Cup Sugar
2 Tbs Cornflour
2 Tbs Dried Ginger
2 Tbs Mustard Powder
2Tbs Mustard Seeds
2 Tbs Dried Tumeric
4 Cups White Vinegar
Cut up the vegetables, cover well with salt and put into a colander overnight for the moisture to drain.
The next day, wash well to remove excess salt.
In a saucepan, heat up the vinegar, sugar, ginger, mustard powder and mustard grains.
When the spiced vinegar is warm, put in the washed, drained vegetables and cook for 5 minutes on medium heat.
In a cup (while the vegetables are cooking) put the cornflour, turmeric and a little bit of vinegar. mix well and add to the vegetables at 3 minutes. This will thicken your mixture.
Put into warm jars and allow to cool.
Ready in 2-3 weeks