this is a great recipe for piccalilly, makes about 12 x 450g jars (thanks Rick Stein)
INGREDIENTS
450g Salt
4½ Litres Boiling Water
2 medium Cauliflowers Broken Into Small Florets
450g Pickling Onions Peeled And Halved - or quartered if they are a bit bigger
450g Topped And Tailed Runner Beans (Sides Peeled Away And Cut Diagonally Into 2cm Pieces)
½ large Halved Lengthways Cucumber (Seeds Removed And Then Into 1cm Chunks)
225g Topped And Tailed Zucchini (Cut Into 1cm Chunks)
275g Caster Sugar
1½ Litres Distilled Malt Vinegar (Plus Extra 5 Tbsp)
2 Crushed Garlic Cloves
½ Grated Nutmeg
½ teaspoon Ground Allspice
50g Plain Flour
25g Powder Mustard
25g Tumeric Powder
15g Ground Ginger
½ teaspoon Cayenne Pepper
Method
1. Mix the salt with the boiling water.
2. Leave to cool, divide between two large bowls and add the cauliflower and onions to one bowl and the runner beans, cucumber and courgettes to the other.
3. Cover with a plate to keep the vegetables submerged and leave for 12-24 hours.
4. Drain the vegetables and rinse them well, still keeping them separate.
5. Put the sugar, garlic and 1.5 litres (2 pints 13fl oz) of vinegar into a large pan.
6. Bring to the boil, add the cauliflower, onions, allspice and nutmeg and cook for just three minutes.
7. Add the beans and the cucumber and cook for a further 4-5 minutes - you want the vegetables to be just cooked, still a bit crunchy
8. Lift out of the vinegar with a large spider or sieve into a large bowl and set aside.
9. Mix the flour, mustard, turmeric and ginger powder with the rest of the vinegar and enough water to make a smooth paste.
10. Add a little of the hot vinegar mixture, stir into the rest left in the pan and bring to the boil, stirring.
11. Simmer for 10 minutes.
12. Stir the sauce into the vegetables, spoon into warm sterilised jars and seal with vinegar proof lids
INGREDIENTS
450g Salt
4½ Litres Boiling Water
2 medium Cauliflowers Broken Into Small Florets
450g Pickling Onions Peeled And Halved - or quartered if they are a bit bigger
450g Topped And Tailed Runner Beans (Sides Peeled Away And Cut Diagonally Into 2cm Pieces)
½ large Halved Lengthways Cucumber (Seeds Removed And Then Into 1cm Chunks)
225g Topped And Tailed Zucchini (Cut Into 1cm Chunks)
275g Caster Sugar
1½ Litres Distilled Malt Vinegar (Plus Extra 5 Tbsp)
2 Crushed Garlic Cloves
½ Grated Nutmeg
½ teaspoon Ground Allspice
50g Plain Flour
25g Powder Mustard
25g Tumeric Powder
15g Ground Ginger
½ teaspoon Cayenne Pepper
Method
1. Mix the salt with the boiling water.
2. Leave to cool, divide between two large bowls and add the cauliflower and onions to one bowl and the runner beans, cucumber and courgettes to the other.
3. Cover with a plate to keep the vegetables submerged and leave for 12-24 hours.
4. Drain the vegetables and rinse them well, still keeping them separate.
5. Put the sugar, garlic and 1.5 litres (2 pints 13fl oz) of vinegar into a large pan.
6. Bring to the boil, add the cauliflower, onions, allspice and nutmeg and cook for just three minutes.
7. Add the beans and the cucumber and cook for a further 4-5 minutes - you want the vegetables to be just cooked, still a bit crunchy
8. Lift out of the vinegar with a large spider or sieve into a large bowl and set aside.
9. Mix the flour, mustard, turmeric and ginger powder with the rest of the vinegar and enough water to make a smooth paste.
10. Add a little of the hot vinegar mixture, stir into the rest left in the pan and bring to the boil, stirring.
11. Simmer for 10 minutes.
12. Stir the sauce into the vegetables, spoon into warm sterilised jars and seal with vinegar proof lids
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