Piccalilli

Approx. 2.25kg (5lbs) ─ 3 medium preserving jars

Taken from the Kilner Recipe Book

Ingredients

  • 1 large cauliflower cut into florets
  • 2 large onions peeled, quartered and sliced finely, or use pickling onions
  • 900g (2lbs) mixed vegetables such as courgettes, runner beans, carrots and green beans cut into bite-sized pieces
  • 60g (2oz) sea salt
  • 2 tbsp plain flour
  • 225g (8oz) granulated sugar (increase this quantity slightly if you don’t like the pickle too sharp)
  • 1 tbsp turmeric
  • 60g (2oz.) English Mustard Powder
  • 900ml (1 ½ pints) ready-spiced pickling vinegar

Instructions

  1. Put all the vegetables in a large non-metallic bowl. Dissolve the salt in 1.2 Litre (2 pints) of water and pour the brine over the vegetables. Put a plate on top of the vegetables to keep them submerged and leave for 24 hours.
  2. The next day, drain the vegetables in a colander and rinse in cold water. Bring a large pan of water to the boil, add the vegetables and blanch for about 2 minutes. Do not over cook them as they should be crunchy. Drain and refresh in cold water to halt the cooking process.
  3. Put the flour, sugar, turmeric and mustard powder in a small bowl and mix in a little of the vinegar to make a paste. Put it in a large stainless steel pan along with the remaining vinegar, bring to a boil and stir continuously so no lumps appear. Reduce the heat and simmer for about 15 minutes.
  4. Add the vegetables to the sauce and stir well so they are coated. Ladle into warm, sterilised jars with non-metallic or vinegar-proof lids, making sure there are no air gaps, before sealing and labelling.

Tip: Store in a cool, dark place. Allow the flavours to mature for at least 1 month and refrigerate after opening. Unopened it will keep for 6 months.