Piccalilli

Now is the time of year when all the ingredients for this lovely, Summer pickle are in season.
3 pints white vinegar
3 teaspoons ground ginger
6 teaspoons mustard powder
9oz sugar
6lbs chopped, beans, carrots, cauliflower, courgette, small onions, soaked in brine overnight.
1 tablespoon flour
1 tablespoon turmeric.

Mix the vinegar, ginger, mustard and sugar and boil up to a syrup. Add 6 lbs of vegetables cut into about 1 inch sizes, depending on how you like your pickle. Boil the vegetables in the vinegar syrup for 20 minutes. Drain these vegetables and pack into warm sterilized jars. Set aside the vinegar syrup. Mix together the flour and turmeric into a paste with some cold water and gradually add the hot vinegar. Boil this for 3 minutes until it thickens slightly. Pour this over the veggies in the jars and tap out all the air bubbles. Seal the jars while still hot.