A brilliant way to use a lot of ingredients in one go is to make allotment piccalilli. Feel free to swap out the veggies in this, but make sure you go for crunchier veg rather than soft veg. It's lovely with cheese in a sandwich or with a roast dinner! 

Just note, although this piccalilli will last a very long time from experience it is important to check for any signs of mould and if there are any present chuck the piccalilli just like any store bought foods. The piccalilli will last a lot longer in the fridge. You do not need to seal the jars but if you do of course they will last longer. 

Tools required

• Large saucepan 
• Mixing bowls
• Sieve 
• Sealable jars

Ingredients

• 1kg washed, peeled seasonal vegetables (such as runner/French beans, cucumber, carrots, tomatoes, shallots, peppers, cauliflower, courgettes) chopped into small chunks. You can add chilli peppers for extra heat.
• 50g fine salt
• 30g cornflour
• 10g ground turmeric
• 20g English mustard powder
• 15g yellow (or black) mustard seeds
• 2 tsp crushed cumin seeds
• 1 tsp crushed coriander seeds
• 600mls malt (or apple) vinegar
• 150g granulated sugar
• 50g honey (if you want a vegan recipe swap the honey for 50g of granulated sugar)

Recipe

• Place your jar lids in a pan of boiling water to sterilise 
• Place your clean jars in the oven on a low heat to allow to come up to temperature (This will make them seal) 
• Cut all the vegetables into small chunks (depending on preference).
• Place in a large bowl and add the salt (this is to remove the moisture). Mix well, cover, and leave in a cool place for 24 hours.
• Rinse with cold water and drain thoroughly.
• Blend the cornflour, turmeric, mustard powder, mustard seeds, cumin, and coriander with a little of the vinegar to make a smooth paste.
• Put the rest of the vinegar, with the sugar and honey, into a saucepan and bring to boil.
• Add the spice paste to the saucepan and bring to a gentle boil.
• Boil for 3-4 minutes stirring well.
• Remove from the heat and add fold in the vegetables.
• Pack into warm sterilised jars and seal immediately.
• Seal with the clean, hot, sterilised lids
• Leave for 4-6 weeks before opening.

When your jars have cooled the lid should have sealed in place and your pickled are good to store in your pantry / fridge. Leave for 4-6 weeks before opening to allow the flavours to do their thing. 

Tips I've learnt along the way that may help you out

• Make sure you use crunchier veggies not soft veggies like cucumber or toms, as they will not give the same texture 
• Make sure your jars are hot, or they will crack when you pour the hot liquid into them
• Make sure you chop your veggies into small edible chunks. 

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