PICKLE PERFECTION

I wondered if our family recipe, Auntie Annie's piccalilli, might be of interest. It's a delicious way to use surplus marrows and courgettes. Many people think they dislike piccalilli because they've only tried the shop stuff - this changes minds! Auntie Annie made hers for decades. The recipe likely dates to the 1890s and keeps well at room temperature — our current jar was made in 2018!

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Veg mix: marrow/courgette, onion and cauliflower (we also use green tomatoes and green beans). If cauliflower is dear, frozen florets work. Wash, peel if needed and chop to size. Layer in a large container with handfuls of salt between layers; cover overnight, stirring if possible. The next day, rinse in batches, drain and weigh. Put into a large, lidded pan.

For 4lb veg:

■3 pints vinegar (malt is fine) ■¾lb sugar ■3-4oz flour (more = thicker) ■1oz ground ginger ■1oz dry mustard powder ■½oz ground turmeric