Piccalilli

Vegetables: Put the water and salt in a large bowl and stir to dissolve. Add the vegetables and cover with a plate to keep them under the brine. Leave for 8 hours. Drain and rinse the vegetables to remove the salt. Drain again.

Mustard sauce: Put the two vinegars, caster sugar and the mustard seeds in a large saucepan. Bring to the boil then add the vegetables. Cook for 4-5 minutes until only just cooked with a little crunch left in them. Lift out with a slotted spoon and set aside.

Combine the turmeric, mustard powder, ginger and the corn flour in a bowl. Add the cold water and stir to make a smooth paste. Stir in 1⁄4 cup of the hot cooking liquid. Pour into the saucepan whisking constantly. Bring to the boil and simmer for 3-4 minutes to thicken and cook out the corn flour. Add the vegetables to the hot sauce and stir to combine well. Spoon the pickle into warm sterilized jars and seal. Store in a cool place and refrigerate once opened.