Piccalilli (mustard Pickles)

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 250 g cauliflower
• 250 g cucumbers
• 250 g button onions
• 250 g zucchini
• 250 g runner beans
• 400 g salt
• 250 g sugar
• 4 teaspoons mustard powder
• 2 teaspoons ground ginger
• 2 teaspoons garlic powder
• 1400 ml vinegar
• 60 g flour
• 8 teaspoons ground turmeric

Recipe

• 1 top and tail the cucumber, runner beans and zucchini.
• 2 cut the runner beans into 1/2 inch pieces and parboil for a few minutes.
• 3 remove, drain and let cool.
• 4 halve the cucumber lengthwise and scoop out the seeds with a spoon.
• 5 dice the flesh.
• 6 halve the zucchini lengthwise and cut into 1/2 inch pieces.
• 7 peel the onions and halve.
• 8 break the cauliflower into florets.
• 9 layer the vegetables in a ceramic or non-reactive bowl and sprinkle salt between layers.
• 10 pour about 3 1/2 litres of water over, cover and leave for a day.
• 11 next day, drain the vegetables and rinse well under running water to remove all the salt.
• 12 drain well.
• 13 in a large saucepan mix the sugar, mustard powder, ginger and garlic with 1100 ml of the vinegar.
• 14 add the vegetables, bring to the boil and simmer until the vegetables are just done, but still crisp- about 20 minutes.
• 15 blend the flour and turmeric with the remaining vinegar and stir into the vegetable mixture.
• 16 bring to the boil and simmer for another 2 minutes.
• 17 spoon into hot sterilised jars.
• 18 fill to the top and seal with sterilised lids.
• 19 makes about 1 1/2 litres of pickles.