- Combine the vegetables and salt in a large non-reactive container, cover loosely, and let stand overnight.
- In the morning, drain the vegetables, pressing out the juice. Add the vinegar, brown sugar and the spices (tie up the spices in a cheesecloth bag). Bring to a boil and simmer until vegetables are clear and the syrup is thickened.
- Discard the spice bag and seal the piccalilli in hot jars, allowing 1/4-inch head space in each jar.
- Makes about 8 pints.
Ready in: 24 Hrs