Piccalilli

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 700 ml malt vinegar
• 2 tablespoons coriander seeds
• 500 g cauliflower, broken into 3cm florets
• 2 onions, peeled and chopped
• 3 tablespoons english mustard powder
• 3 tablespoons plain flour
• 1 tablespoon turmeric
• 2 teaspoons ground ginger
• 150 ml cider vinegar
• 100 g french beans, trimmed and cut into 1cm slices
• 1/2 cucumber, quartered lengthways and cut into 1cm slices
• 2 garlic cloves, peeled and sliced
• 200 g granulated sugar

Recipe

• 1 place the malt vinegar and coriander seeds in a large preserving pan and bring to a boil.
• 2 add the cauliflower and onion and simmer for 5 minutes until slightly softened but still crunchy.
• 3 meanwhile, put the mustard, flour, turmeric and ginger in a small bowl and gradually whisk in the cider vinegar until smooth.
• 4 add the remaining vegetables, garlic and sugar to the pan and stir over the heat for 2–3 minutes until the sugar has dissolved. drain over a large bowl to collect the vinegar.
• 5 put the mustard mixture in the pan and bring to the boil.
• 6 gradually add the drained malt vinegar and simmer for 10 minutes, until thick enough to coat the back of the spoon.
• 7 add the drained vegetables and take off the heat.
• 8 spoon into sterilised jars – if they’re not kilner jars, cover them with plastic discs and elastic bands rather than metal lids, which can sometimes react with the vinegar.