Makes approximately 2kg of sweet piccalilli.
Place the cauliflower, onions, vinegar, nutmeg and allspice in a large pan and bring to the boil. Cover and simmer for 8 minutes. Now take the lid off and stir in the cucumber, runner beans and sugar. Add the garlic and a teaspoon of salt. Bring the mixture up to simmering point again, cover and cook for a further 4 minutes. The vegetables should still be slightly crisp.
Drain the vegetables in a colander and reserve the liquid. Mix together the mustard powder, turmeric, ginger and flour in a bowl. Gradually mix in the cider vinegar and the 3 tablespoons of water until the mixture becomes a loose paste, stir and transfer to a saucepan. Bring to the boil, whisk and gradually add the hot reserved liquid. Simmer for 5 minutes. Place the vegetables in a large bowl and pour over the sauce. Stir well to mix then spoon into warmed, dry, screw top jars. Keep for 3 months in a cool, dark place before eating.
Leave to cool, remove the muslin spice bag, season the ketchup with sea salt to taste and pour into sterilised bottles. Seal and store in the fridge.