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I found this one, have not tried it myself.

Piccalilli

Recipe courtesy Tanya Holland


Ingredients

    * 1 pound green tomatoes, sliced into 1/2 moons
    * 1 green bell pepper, julienned
    * 2 medium zucchini, sliced into 1/2 moons
    * 1 yellow onion, cut in 1/2 and thinly sliced
    * 1 jalepeno, julienned
    * 1/2 cup salt
    * 1/2 cup cider vinegar
    * 1 cup light brown sugar
    * 1 teaspoon celery seeds
    * 1 teaspoon mustard seeds
    * 1 teaspoon ground ginger
    * 1 cinnamon stick
    * 1/2 teaspoon turmeric
    * 2 bay leaves
    * 1/4 teaspoon whole cloves
    * 1/2 teaspoon whole black pepper
    * 2 tablespoons salt

Directions

Prepare vegetables, add 1/2-cup salt and allow to sit overnight. Drain vegetables and place in heatproof bowl. Place remaining ingredients in saucepan and heat to boil. Pour over vegetables and allow to cool. Refrigerate and serve as needed, keeps for about 2 weeks.

I don't know how many people still have 'cup's' in their kitchen cupboard i have only got mug's too, so use them for any recipe

I know this is going "off thread", but I do like to have a "cup" of tea, made in a tea pot with leaves not bags. 

Gem

hi, i am a Brit  living in Malaysia and as always the cooking progs are a little slow in getting here........Jamies is as always great..many thanks......I too am looking for the piccalilli recipe that jamie did......... i think it was on the naked chef but not sure........... Its just so nice to make some thing that makes you feel a little less home sick ...........cheers can any one help.............Lin..