Piccalilli

Name: Piccalilli
Prep time: 20 min
Total time: 20 min
Yield: 3/4 jars
Ingredients: 453.59 g small pickling onions or 453.59 g shallot, peeled; 453.59 g cauliflower floret; 453.59 g runner beans, trimmed and finely sliced; 453.59 g cucumber, seeded and cut into half-inch dice; 453.59 g pumpkin, peeled,seeded & cut in half-inch dice; 453.59 g zucchini, cut in half-inch dice; 226.79 g salt (for brining); 28.34 g mustard powder; 28.34 g ground ginger; 28.34 g curry powder, mild or hot; 14.17 g ground turmeric; 28.34 g cornstarch; 28.34 g black peppercorns; 828.08 ml malt vinegar

Submitted by Nelly

"This is great with hamburgers, sausages, cheese, fish and chips, whatever. It goes back at least 4 generations, and this version is from Holly Jones. (Prep. time is mainly overnight)20"

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Ready In:: 20mins
Ingredients:: 14
Yields:: 0.75 jars

ingredients

453.59 g small pickling onions or 453.59 g shallot, peeled
453.59 g cauliflower floret
453.59 g runner beans, trimmed and finely sliced
453.59 g cucumber, seeded and cut into half-inch dice
453.59 g pumpkin, peeled,seeded & cut in half-inch dice
453.59 g zucchini, cut in half-inch dice
226.79 g salt (for brining)
28.34 g mustard powder
28.34 g ground ginger
28.34 g curry powder, mild or hot
14.17 g ground turmeric
28.34 g cornstarch
28.34 g black peppercorns
828.08 ml malt vinegar

directions

Put all the ingredients, except the last seven, in a large bowl and mix together with the salt.
Cover and leave overnight.
Drain and rinse the vegetables under RUNNING cold water.
Dry.
Put 3/4 of the vinegar in a large preserving pan and add the spices and vegetables.
Bring to the boil and simmer till just tender.
(Not soggy!) Mix the cornflour with the rest of the vinegar and add to the pan.
Mix together and simmer for 5 minutes.
Turn into hot sterilised jars, seal and cool.
Store for 3 months in a cool, dark cupboard before eating.