Method:

1. Chop the cauliflower into small, bite-sized florets. Peel and core the pineapple, then chop the flesh the same size as the cauliflower.
2. In a medium saucepan, combine the vinegar, castor sugar, sliced garlic, sliced ginger, sliced chilli, mustard seeds, turmeric, cumin seeds, and bay leaves. Bring the mixture to a gentle boil over medium heat, stirring until the sugar has completely dissolved.
3. Add the chopped cauliflower and onion to the simmering vinegar mixture. Cook for 5-7 minutes until the vegetables are slightly tender but still have a good crunch.
4. Stir in the chopped pineapple and cook for another 2 minutes.
5. In a small bowl, mix the cornflour with 2 Tbsp of cold water to create a slurry. Pour the slurry into the saucepan while stirring continuously.
6. Increase the heat slightly and cook for 1-2 minutes until the relish thickens to a syrupy consistency.
7. Remove from the heat, discard the bay leaves, and allow the piccalilli relish to cool completely, store in a glass jar in the fridge for up to a week.
8. Toast pretzel rolls and smear each with mustard.
9. Score the Russians and fry with some oil for about 5 minutes until golden.
10. To assemble, place a hot, Russian sausage inside the roll and top with piccalilli relish over the sausage.