1. Place the malt vinegar, garlic, coriander seeds in a large heavy based pan and bring to the boil, add half a tsp of salt and blanch the shallots in the vinegar for 3 minutes or till just softened but still crunchy.
2. Remove from the pan and reserve. Repeat with the cauliflower blanching for 2 minutes and then the green beans for one minute and set aside. Reserve the malt vinegar liquid.
3. Meanwhile put the mustard, flour, turmeric, ginger and allspice in a small bowl and whisk in the cider vinegar until smooth. Place the mustard mixture in a saucepan and whisk in the reserved malt vinegar and sugar, stir slowly all the time until the sugar has dissolved then bring to the boil. Simmer for 6 minutes and then add the chilli and cook for a further two minutes making sure the sauce coats the back of the spoon.
4. Add the cooked vegetables and the bay leaf, stir well and take off the heat ensuring all the vegetables are well coated.
5. Sterilise the jars by washing in warm soapy water, rinsing and placing in a moderate oven for 5 minutes.
6. Spoon the mixture into sterilised jars or kilner jars. If the jars are not kilner jars cover the piccalilli with wax jam discs, cellophane and elastic bands as metal lids can sometimes react with the contents.