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Sweet, Crunchy Piccalilli

  • 30minutes

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Source: allrecipes.co.ukReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 large cauliflower, broken into 1cm florets

  2. 3 medium onions,

  3. 1cm dice 3 large carrots, quartered lengthways then

  4. 1/2cm slices 1 cucumber, peeled and de-seeded,

  5. 1 cm dice 200g fine beans, sliced

  6. 100g salt

  7. 75g plain flour

  8. 13g mild curry powder

  9. 13g turmeric

  10. 40g mustard powder

  11. 26g ground ginger

  12. 565g sugar

  13. 1 litre white (distilled) malt vinegar

Instructions Jump to Ingredients ↑

  1. Place all prepared veg in a large bowl, toss with the salt, and leave for 24 hours. Then RINSE VERY WELL in several changes of water. Drain well by leaving in colander for half an hour.

  2. After rinsing and draining the veg well, put sifted flour and spices into a large pan and gradually add the vinegar, blending well to a smooth paste with no lumps (very important). Add the rest of the vinegar and the sugar and bring to the boil stirring all the time till thick.

  3. Add the prepared vegetables and bring back to the boil for 2 minutes. Remove from heat, pot into warm, sterile jars (to top) and seal immediately.

  4. Leave for 1 month, to allow it to mature, before eating. Can apparently be kept unopened in a cool, dark place for 18 months, although I can't verify this. Great in sandwiches, with cheese and cold meats, etc.

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