In a large glass bowl combine the chopped green beans, broccoli, and cauliflower. Cover them with salted water then allow the vegetables to soak for 1 to 2 hours.
In a high sided pan, heat the canola oil over low, then add the cumin, mustard powder, ground turmeric, oregano, and mustard seeds. Heat until aromatic (1 to 2 minutes).
Add the ginger, garlic, bay leaves, flour, crushed red pepper, and nutmeg. Continue to heat over low, stirring occasionally, for 2 minutes.
Add the white sugar, cider vinegar, jalapeño pepper, green apple, and red onion. Continue cooking, stirring occasionally, for 2 to 3 minutes.
Strain the green beans, cauliflower, and broccoli, removing all water. Add them to the mix. Turn the heat to medium and cook the piccalilli, stirring often, for 10 minutes.
Drain the veg and stir into the sauce. Cook for 10-12 minutes over a medium heat.
Add additional spices to taste, then pour the piccalilli into sterilized jars and seal.
Use immediately, or for best flavor allow the piccalilli to set for 2 weeks or more to allow the flavors to meld.