Chop all Veg and put in a large bowl add salt and mix well. Cover with Clingfilm - Put in Fridge Overnight.

Put Veg into a colider and put under Running water - you want to remove ALL the salt - I let the tap run for a about 3-5 mins mixing occationally. Drain o the side for about 10 mins so no water remains.

In a small bowl, blend the cornflour, mustard powder, turmeric, ginger, and 2 Tbsp of the vinegar to form a smooth paste.

In a large saucepan, add the rest of vinegar, sugar, and whole mustard seeds. Bring the mixture to a boil, stirring until the sugar dissolves.

Take 2 Tbsp of the hot vinegar mixture and stir into the spice paste, stir to temper, then return the entire paste mixture to the saucepan. Bring back to a boil and simmer, stirring continuously, for 3-4 minutes until it has thickened and turned glossy. Add the Veg and on medium cook for 2-3 mins gentle stirring.

Spoon the hot piccalilli into warm, sterilized jars, ensuring no air pockets remain. Seal immediately. Store in Dark Cupboard for 4-6 weeks then serve. Once you open you need to keep in Fridge and use within 2 weeks.