Piccalilli

Directions

1. Add all the vegetables to a large bowl, cover with water and stir in the salt.  Cover with a towel and leave for 1 hour. After 1 hour drain the vegetables.

2. Now add all the drained vegetables, vinegar, sweetener, turmeric, mustard powder, ground ginger and nutmeg and bring this to boil, then turn down to a gentle simmer. Simmer uncovered about 10 minutes until the vegetables are tender,

3. While the vegetables are cooking, sterilize the jars with boiling water

4. Fill a large pan with water and completely submerge the jars upright, lids as well. Bring the water to a boil for 10 minutes. Keep the jars hot until ready to use, then remove from the water using tongs. Set on a towel to dry. Or as I did, just sterilise with boiled water

5. Mix a little water with the arrowroot to make a paste and stir into the simmering sauce, or if using coconut flour, just sprinkle it into the vegetable mix until you are happy with the thickness of the sauce. and stir this into the pan of vegetables and simmer until thickened.

6. Fill the jars, leaving 1-inch space at the top and seal the jars tightly. Refrigerate for up to 1 week (mine have now lasted 10 days and still taste great).