Piccalilli

Name: Piccalilli
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; 12 cucumber, quartered lengthways and cut into 1cm slices; 2 garlic cloves, peeled and sliced; 200 g granulated sugar

13 ingredients

9 steps

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
12 cucumber, quartered lengthways and cut into 1cm slices
2 garlic cloves, peeled and sliced
200 g granulated sugar

Directions

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 23 minutes until the sugar has dissolved.
5

Drain over a large bowl to collect the vinegar.
6

Put the mustard mixture in the pan and bring to the boil.
7

Gradually add the drained malt vinegar and simmer for 10 minutes, until thick enough to coat the back of the spoon.
8

Add the drained vegetables and take off the heat.
9

Spoon into sterilised jars if theyre not kilner jars, cover them with plastic discs and elastic bands rather than metal lids, which can sometimes react with the vinegar.