Piccalilli Cooking Recipes

Ingredients :

1 lb small courgettes, sliced

2 lb cauliflower florets

12 oz green beans, sliced

1 lb small pickling onions, skinned

1/2 large cucumber, peeled and diced

10 oz salt

6 oz sugar

2 pints white distilled vinegar

3 tbsp plain flour

2 tbsp turmeric

1.5 oz mustard powder

3/4 oz ground ginger

1. Place a layer of vegetables in a large glass or ceramic bowl and cover with a good sprinkling of salt.
2. Continue to layer vegetables and salt until all the vegetables are used.
3. Cover the bowl and leave to stand for 24 hours.
4. The next day, drain the liquid from the vegetables that has resulted from the salting, then rinse the vegetables under cold running water to remove any undissolved salt.
5. Place the vegetables in a large stainless steel pan and add the sugar and 1.5 pints of the vinegar.
6. Bring to the boil and simmer for 15-20 minutes, until the vegetables are tender but still crisp.
7. Blend the flour and spices with the remaining vinegar, add to the pan and stir.
8. Increase the heat and allow to boil briskly for no more than 3 minutes.
9. Spoon into jars, filling each jar to within 1/2 in of the top.
10. Screw on vinegar-proof lids while the pickle is still hot and leave to cool.

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