Piccalilli

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 lb small pickling onions or 1 lb shallot, peeled
• 1 lb cauliflower floret
• 1 lb runner beans, trimmed and finely sliced
• 1 lb cucumber, seeded and cut into half-inch dice
• 1 lb pumpkin, peeled,seeded & cut in half-inch dice
• 1 lb zucchini, cut in half-inch dice
• 1/2 lb salt (for brining)
• 1 ounce mustard powder
• 1 ounce ground ginger
• 1 ounce curry powder, mild or hot
• 1/2 ounce ground turmeric
• 1 ounce cornstarch
• 1 ounce black peppercorns
• 1 3/4 pints malt vinegar

Recipe

• 1 put all the ingredients, except the last seven, in a large bowl and mix together with the salt.
• 2 cover and leave overnight.
• 3 drain and rinse the vegetables under running cold water.
• 4 dry.
• 5 put 3/4 of the vinegar in a large preserving pan and add the spices and vegetables.
• 6 bring to the boil and simmer till just tender.
• 7 (not soggy!) mix the cornflour with the rest of the vinegar and add to the pan.
• 8 mix together and simmer for 5 minutes.
• 9 turn into hot sterilised jars, seal and cool.
• 10 store for 3 months in a cool, dark cupboard before eating.