Sweet Picalilli

12 ingredients
5 steps

Ingredients

  • 1 cauliflower
  • 2 handfuls green beans
  • 1 red pepper diced
  • 1 onion diced
  • 2 teaspoons salt
  • 250 milliliters white wine vinegar
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground ginger
  • 2 teaspoons mustard seed
  • 3 ounces caster (superfine) sugar
  • 1 tablespoon all purpose flour
  • 4 teaspoons mustard powder

Directions

  1. 1
    Cut the cauliflower into small florets and the green beans into 1cm lengths. Combine all the veg in a bowl, sprinkle with the salt and leave for 12 hours.
  2. 2
    Put the veg in a pan with the vinegar, 250ml water the turmeric, ginger and mustard seed (pour off any salty water first and a stainless steel pan is best).
  3. 3
    Cover, bring to the boil and simmer for 5 mins, no longer really, as you want the cauliflower to keep its crunch. Drain the liquid into a colander set over a bowl, reserving your vegetables.
  4. 4
    Put the liquid back in the pan with the sugar. Bring to the boil, while stirring to dissolve the sugar. Put the flour and mustard powder into a big bowl adding 75ml of water to make a paste. Pour in the boiling liquid whisking all the while.
  5. 5
    Return it to the pan stirring on a low heat until it boils. Remove and stir in the vegetables. Allow to cool and spoon into sterilized jars.

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