![\"piccalilli\"](\"https:\/\/www.flubu.com\/blog\/wp-content\/uploads\/2013\/05\/piccalilli.jpg\")
<\/p>\n<\/p>\n
Overnight preparation time
\n10 to 30 mins cooking time
\nMakes 3-4 x 450g\/1 lb jars<\/p>\n
Ingredients<\/p>\n
450g\/1lb each pickling onions, peeled, cauliflower florets and de-seeded cucumber and topped and tailed French beans
\n 340g\/12oz coarse rock salt
\n 750ml\/1\u00bc pint white malt vinegar
\n 1 tbsp each English mustard powder, ground ginger and ground turmeric
\n 1 tbsp whole yellow mustard seeds
\n 175g\/6oz light muscovado sugar
\n 2-3 tbsp cornflour<\/p>\n
warm large sterilised jam jars with screw tops – prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven – 130C\/250F\/Gas \u00bd for 10-15 minutes.<\/p>\n
Preparation method<\/p>\n
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.<\/p>\n
The next day put the vinegar into a large saucepan or preserving pan, add the spices and bring to the boil.<\/p>\n
Drain the vegetables, rinse well and 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Overnight preparation time 10 to 30 mins cooking time Makes 3-4 x 450g\/1 lb jars Ingredients 450g\/1lb each pickling onions, peeled, cauliflower florets and de-seeded cucumber and topped and tailed French beans 340g\/12oz coarse rock salt 750ml\/1\u00bc pint white malt vinegar 1 tbsp each English mustard powder, ground ginger and ground turmeric 1 tbsp whole…<\/p>\n