Piccalilli

Directions

1. 1
   Prepare the vegetables of your choice and cut them into small bite-sized pieces.
2. 2
   Toss with the salt in a large glass bowl.
3. 3
   Cover and let stand overnight in a cool place.
4. 4
   The following day, drain the vegetables well.
5. 5
   Bring the vinegar and chiles to a boil in a nonreactive saucepan and cook for 2 minutes.
6. 6
   Let stand for 30 minutes.
7. 7
   Strain the vinegar, discarding the chiles.
8. 8
   Mix together the sugar, cornstarch, mustard, and turmeric in a bowl.
9. 9
   Stir in enough of the vinegar to make a smooth paste.
10. 10
    Return the remaining vinegar to its saucepan, and return to a boil.
11. 11
    Whisk the hot vinegar into the paste, then return to the saucepan.
12. 12
    Bring to a boil, stirring constantly.
13. 13
    Simmer for 3 minutes.
14. 14
    Stir in the vegetables.
15. 15
    Pack into five sterilized, hot 8 oz (225g) glass jars and seal immediately while still hot.
16. 16
    Let stand until cool.
17. 17
    Wipe clean and label.
18. 18
    Store the jars in a cool dark place for at least 4 weeks before serving.
19. 19
    Once opened, store in the refrigerator and eat within 1 week.