Cook time 10 minutes (+ refrigeration time)


120g salt

½ head small cauliflower, cut into small florets

1 bunch of small baby golden beetroot, peeled and cut unto small pieces

2 small zucchini, diced

4 baby onions, diced

2 celery stalks, diced

1 pear, peeled and cut diced

420ml apple cider vinegar

120g caster sugar

1 tsp all spice

1 tsp ground ginger

1 tsp mustard powder

1 tsp black mustard seeds

½ tsp turmeric

2 tbs cornflour mixed with 1 tbs. of water to form a paste

4 sprigs of lemon thyme



Salt the vegetables by placing all the cut vegetables in a large bowl with the salt. Mix well, cover with cling film and refrigerate for 1-2 hours.

Rinse the vegetables, drain, then place in a clean tea towel and dry well.

In a large pot bring the vinegar, sugar and spices to the boil. Add the vegetables then the cornflour mix and cook for 3 minutes, stirring continually. Now add the lemon thyme leaves.

Portion piccalilli into sterilised jars. This will keep for up to two months if sealed properly.