Curry piccalilly

Divide the cauliflower into small florets. Peel the winter carrot and cut into ½ x ½ cm cubes (brunoise).

Halve the cucumber in the length. Remove the seeds and cut the flesh into small cubes ½ x ½ cm (brunoise).

Remove the stalk of the green beans and cut into ½ cm pieces.

Boil the vegetables in water with salt in 3 minutes until al dente. Drain.

In the meantime, heat a frying pan without oil or butter and grill the curry powder for 30 seconds.

Peel and grate the ginger. In a pan with a thick base, bring the vinegar to the boil with the ginger, curry and sugar.

Mix the flour with the water. Stir through the vinegar and cook for 1 min on medium heat until the sauce is bound. Add the vegetables and cook for 1 more minute.

Season the piccalilli with pepper and salt. Fill the pot with piccalilly. Immediately close and allow to cool down in reverse.

Hang a card with name, month and year on the pot.