Piccalilli time - 2

After brining the vegetables and chopping up the cornichons, I made the mustard sauce with a mix of wine and spirit vinegar, just simmering the vegs and pickles together here prior to bottling.
Despite all the outside doors being open and the internal doors being shut, the house smells like........a pickle factory.

Oh and the gov's favourite stirring spoon is a delicate shade of yellow.