Ingredients
The following ingredients have 4 Servings
- 450g/1lb each pickling onions, peeled, cauliflower florets and de-seeded cucumber and topped and tailed French beans
- 340g/12oz coarse rock salt
- 750ml/1¼ pint white malt vinegar
- 1 tbsp each English mustard powder, ground ginger and ground turmeric
- 1 tbsp whole yellow mustard seeds
- 2 cloves garlic, chopped
- 175g/6oz light muscovado sugar
- 2-3 tbsp cornflour
- warm large sterilised jam jars with screw tops
Instruction
- Put the vegetables into a non-metallic bowl. Sprinkle the salt over the top, toss together, cover and leave in a cool place for 12 hours.
- The next day put the vinegar into a large saucepan or preserving pan, add the spices and bring to the boil.
- Drain the vegetables and rinse well under running water for 3-5 minutes. Add to the simmering vinegar, cook over a low heat for 20-25 minutes or until the vegetables are tender. Add the sugar and continue to simmer for a further 1-2 minutes.
- Mix 2 tbsp of cornflour with a little water and blend into the hot vegetables. Bring back to the boil and cook for a further minute, the mixture should be glossy and thick. Add the remaining cornflour in the same way if necessary.
- Remove the piccalilli from the heat and leave to cool for 15 minutes. Spoon into the hot jars and cover with a disc of wax paper and a screw top lid, wipe the jars and label. Store in a cool dark place for 3-4 weeks before eating.
