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Place the cauliflower, courgettes, beans, onions and garlic in a bowl. Sprinkle with the salt and leave for 1 hour.
Rinse lightly and drain.
In a large saucepan combine the malt vinegar and cider vinegar.
Add the flour, caster sugar, mustard, curry powder, mustard seeds, fennel seeds and MSG into a bowl and stir.
Add a little of the dry mixture into the hot vinegar to make a paste.
Add the vegetables and paste and simmer for 8–10 minutes until slightly softened but still crunchy.
Taste and season with black pepper and extra salt if needed.
Spoon the hot piccalilli into sterilised jars, making sure the vegetables are covered in the liquid.
Seal while hot.
Leave for at least 1 week before eating so the flavours develop. Keeps for several months unopened in a cool cupboard. Once opened, refrigerate.