Piccalilli

Method

1. Break 120 g of cauliflower into florets no bigger than a thumbnail, deseed and dice 60 g of cucumber into 1 cm pieces, cut 50 g of green beans into 2 cm lengths, and slice 50 g of shallots thinly. Everything should be roughly the same size so the pickle spoons evenly.
2. Toss the vegetables in a bowl with 15 g of fine salt until every piece is coated. Cover and leave at cool room temperature for 12 hours or overnight; the salt draws out water and keeps the finished pickle crunchy. A pool of brine in the bottom of the bowl means it has worked.
3. Tip the vegetables into a colander, rinse thoroughly under cold running water for a minute to wash off the surface salt, then drain and pat dry on a clean tea towel. Taste a piece of cauliflower: it should be pleasantly seasoned, not salty.