Combine all the vegetables in a large bowl and sprinkle with the Kosher salt and leave for 24 hours.

In a large jug, stir the salt into 2.5 litres cold water until it has dissolved. Pour into 2 large mixing bowls and set aside. kg washed, peeled seasonal vegetables. Select 5 or 6 from: cauliflower, green beans, cucumbers, courgettes, tomatoes, carrots, shallots, peppers, nasturtium seed pods. Halve the cucumber lengthways, scoop out the seeds, halve lengthways again, then cut into 5mm slices. Put the cauliflower, carrot and green beans into one bowl of salted water and the shallot and cucumber into the other. Put plates on top to keep the vegetables submerged and leave for 24 hours. Cut vegetables into small, bit-sized pieces. Place in large bowl and sprinkle with salt. Mix well, cover and leave in a cool place for 24 hours. Rinse with cold water and drain thoroughly. Blend cornflour, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar. Everything from the vegetable slicing to the labelling is still carried out by hand. It’s no longer just Lesley and Derek, though, because sons Andrew and Matthew have been roped in to help.While piccalilli and relish are similar in some ways, they are not the same thing. Piccalilli has larger pieces of vegetable, and is more diverse in its ingredients. Some people call it piccalilli relish, but it’s more than a relish! Give it a try with this easy, 7 step recipe, and I think you’ll agree. Lesley and Derek Kettlewell started making chutneys and preserves on their remote farm in Raydale when their son was diagnosed in 1978 as allergic to additives. Little did they know they would be contributing to a food movement for real honest food made with only natural ingredients, and their chutneys and jams soon began to win awards. 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.

Gluten Free, Vegan, Low in Fat, 0.5 Syns (per tablespoon) on Slimming World plan. Great Taste Award 2016 Ingredients Grate the peeled apple, discarding the core. Put the apple and the spice paste into a large heavy-bottomed pan, around 6-8 litre capacity, and mix in 250ml vinegar. Place the pan on the heat, bring to a simmer, cover and cook for 5 minutes. Use up your Sunday leftovers by adding our Traditional Piccalilli to a roast beef sandwich or add to your favourite salad bowlIngredients: Sugar (32%), Malt Vinegar ( barley) (28%), Onions (16%), Cauliflower (16%), Tomato (16%), Turmeric (2%), Mustard Powder (1%), Cornflour (0.3%), Salt (0.03%).