Mrs terrym has made piccalilli for many years, and this is the recipe from her book. The quantities for ginger and mustard are level teaspoons if you cant read the writing. She doesn't use the full 3 pints of vinegar probably about 2 pints. She says if you don't like sharp pickle you could even reduce it some more. You can prorate the quantitities as required, say half of everything for 3lb of veg. For onions use small ones or larger ones cut up. Veg are usually cauliflower, onions, french beans, marrow or possibly cucumber chopped to about 1" cubes or a bit bigger.
At this time of the year people like me who grow veg have a lots of beans, onions and courgettes or marrows to spare so its a good time to make it. I have found it's not worth trying to grow cauliflower so we always buy ours in, unless you can scrounge one from someone who does.
And anyone who grows tomatoes like I do will know that green tomato chutney is good for using them up at the end of the season.
