Grannys Piccalilli

1 Cut the vegetables into small equal-sized pieces and cover with the salt. Mix well, cover and leave overnight in the fridge.
2 The next day, rinse the vegetables under cold water and drain well.
3 Bring the vinegar to the boil with the sugar, garlic, mustard seeds, turmeric, cumin, coriander and ginger and boil for two minutes. 
4 Mix the cornflour with a little cold water and add to the vinegar. Cook for another few minutes then remove from the heat and add the vegetables.
5 Spoon into sterilized jars – you will need about six-eight depending on the size of your cauliflower – seal and store for at least three to four weeks before eating.