450 g each pickling
onions, peeled, cauliflower florets and de-seeded cucumber and topped and
tailed French beans
340 g
coarse rock salt
750 ml
white malt vinegar
1 tbsp each English
mustard powder, ground ginger and ground turmeric
1 tbsp
whole yellow mustard seeds
2 cloves
garlic, chopped
175 g
light muscovado sugar
2 to 3 tbsp
cornflour
warm large sterilised jam jars with screw
tops - prepare jars by washing in hot soapy water and leaving to dry and warm
in a cool oven - 130C/250F/Gas 1/2 for 10-15 minutes.
Preparation method
Put the vegetables into a non-metallic
bowl. Sprinkle the salt over the top, toss together, cover and leave in a cool
place for 12 hours.
The next day put the vinegar into a large
saucepan or preserving pan, add the spices and bring to the boil.
Drain the vegetables, rinse well and add to
the simmering vinegar, cook over a low heat for 20-25 minutes or until the
vegetables are tender. Add the sugar and continue to simmer for a further 1-2
minutes.
Mix 2 tbsp of cornflour with a little water
and blend into the hot vegetables. Bring back to the boil and cook for a
further minute, the mixture should be glossy and thick. Add the remaining
cornflour in the same way if necessary.
Remove the piccalilli from the heat and
leave to cool for 15 minutes. Spoon into the hot jars and cover with a disc of
wax paper and a screw top lid, wipe the jars and label. Store in a cool dark
place for 3-4 weeks before eating.
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