1. Layer vegetables in a large bowl, sprinkling each layer with salt. Pour over 2.4 litres (4¼pint) water then cover and leave to stand for 24hr.
2. The following day, strain vegetables, rinse well and drain them thoroughly.
3. Stir together sugar, mustard powder, ginger, garlic and 900ml (1½pint) vinegar in a preserving pan.
4. Add vegetables, bring to boil, lower heat and simmer, uncovered, for 20min, until vegetables are cooked but still crisp.
5. Blend flour and turmeric with remaining vinegar and stir into vegetables. Bring to boil and cook for 2min.
6. Spoon into sterilised jars, then cover and seal with vinegar-proof tops. Store in a cool, dark place.
7. Wait a month for piccalilli to be ready as flavours need time to mature and develop.
Use your skills to make these triple-tested recipes:
Gammon and piccalilli pie recipe
Pickled vegetables recipe
Mango and ginger chutney recipe
Classic glass bowl (0.5 / 1 / 2 litres), Classic glass measure jug (1 litre), Impressions ceramic ramekins, Pyrex. Large stainless steel colander, Lakeland. Montreux saucepan (3 litres, 20cm), Kuhn Rikon UK. Large Twin Pure Steel whisk, Twin Pure Steel serving spoon, Zwilling J.A. Henckels. Glass jar, small white bowl, red spatula, wooden spoon, chef's own.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
