Break down half a cauliflower into small florets

Dice the red onion into about 1/2cm dice

Dice the pepper, carrot and cucumber to the same size, remove the seeds from the cucumber first.

Add salt to all the cut vegetables, stir and refrigerate for about 12 hours, best do this over night. This should draw some water out.

Rinse the veg then pat dry on a clean t towel, fine dice the chilli (up to you if you leave the seeds in) then combine in a pan with 3/4 of the vinegar

Combine the remaining vinegar with the cornflour and stir to a smooth paste, bring the vinegar and chilli to a boil and turn down and simmer for 10 minutes (this infuses the chilli)

Transfer the chilli and vinegar mixture into a pan large enough to fit all of the veg into, add the sugar, turmeric and mustard powder.

Add the cornflour mixture to the pan and place on a low heat and simmer until it thickens (a few minutes)

Add the veg and stir over a low heat for a few minutes just to soften the veg slightly and to coat them all in the sauce. Meanwhile boil your jam jars in water for a few minutes to sterilise, remove with tongs and let them steam dry.

To make a cartouche, take a square of parchment paper, fold in half and in half again, then fold into a triangle making sure the centre is the point

Fold the triangle once more then offer the tip to the centre of your jam jar to work out the radius, cut the fat end at the radius this should give you a disc of paper that will fit inside the rim of the jar to help preserve the relish.

Fill the sterilised jars with piccalilli to almost the top whilst still hot, sit the paper onto the top before sealing with the lid. You may like to watch my youtube video which I have taken these screen shots from thank you https://www.youtube.com/watch?v=D-gxV0JpfNc&t=537s