Piccalilli
- Choose your vegetables from either
- cauliflower, courgette, pickling onions or
- French beans and celery, total weight 300g
- 1 tablespoon of turmeric
- 8 teaspoons of dry mustard powder
- 6 teaspoons of ground ginger
- 1 litre of white wine vinegar
- 40g of cornflower
- 180g of caster sugar
- 1. Soak the vegetables in brine using 100g of salt for each pint of water for 24 hours then remove and refresh in running cold water
- 2. Mix the turmeric, mustard, ginger, sugar and vinegar together in the saucepan to make the pickling liquor.
- 3. Bring to the boil, add the vegetables and cook for approximately 5-10 minutes.
- 4. Ensure the vegetables are still crunchy. Strain the vegetables and put to one side.
- 5. Thicken the liquor with the cornflower.
- 6. Place the vegetables in a sterilised jar and pour the liquor over.
- 7. Cover and leave for 2 months to mature.
- 8. Enjoy! This quantity will make 2 jars of delicious piccalilli.
your vegetables, cauliflower, beans, turmeric, mustard powder, ground ginger, white wine vinegar, cornflower, sugar
Taken from www.epicurious.com/recipes/member/views/piccalilli-50147713 (may not work)