Quite why this is a North of England favourite I do not know. It is traditional to eat bacon and eggs with piccalilli, and much more besides. There are lots of variations, but real piccalilli has lots of cauliflower in it.
2.5 kg vegetables
Cauliflower florets, baby onions, chopped cucumbers or gherkins, chopped swede, chopped carrot, whatever you have but plenty of cauliflower!
1 litre white vinegar
160 g granulated sugar
25 g English mustard powder
25 g ground ginger
15 g turmeric
1 tbsp cornflour
Clean and peel all the vegetables you want to peel
Make a brine by dissolving 330 g salt in a litre of water
Soak the vegetables in this brine for 24 hours, then rinse and dry.
Place most of the vinegar (keep 2 tablespoons back), the sugar and the spices in a large pan and heat until the sugar has all dissolved.
Add the vegetables and simmer until soft – a good 40 minutes at least.
Make a paste of the cornflour in the remaining vinegar and stir well. This will thicken the mix. Bring to the boil again and simmer for five minutes. Label into sterilised jars.