In a bowl, combine the cauliflower, onions, cucumbers, beans, apple and pickling salt. Cover with water and let marinate for 1 hour at room temperature. Drain.
Meanwhile, prepare the jars and lids in boiling water.
In a saucepan over medium heat, sauté the spices, ginger, garlic and chili pepper in the oil.
Dissolve the cornstarch in ¼ cup (60 ml) of the vinegar. Pour into the saucepan with the spices and cook while stirring for a few seconds or until the mixture thickens.
Transfer the drained vegetables to the saucepan and combine with the remaining vinegar (1 cup/250 ml), the water and sugar. Bring to a boil. Simmer for about 30 minutes over low heat or until the vegetables are tender, stirring a few times.
Spoon the piccalilli into the hot jars, leaving 1 inch (2.5 cm) of space at the top. Remove air bubbles with a non-metallic utensil and wipe the rim of the jar with a clean cloth.
Centre the lids (discs) on the jars and screw the rings down until the point of resistance, then tighten another eighth-turn, without forcing.
Place the jars upright on the canning rack in the pot of hot water. Make sure the jars are covered by at least 1 inch (2.5 cm) of water. Cover. Bring to a boil over high heat. Process for 15 minutes from the moment the water starts to boil.
Remove the jars from the water.
To make peeling the onions easier, plunge them in boiling water for 1 to 2 minutes. Remove and transfer to a large bowl of ice water. Drain and peel.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.