PICCALILLI

Prep Time: 24 hours

Cook Time: 40 minutes

Total Time: 24 hours, 40 minutes

Ingredients:

 4½oz/125g table salt

 3½ pints /2 liters cold water
 10½ oz/300g small cauliflower florets
 8 oz/ 225g baby white or pearl onions, peeled
 8 oz/ 225g cucumber, deseeded and cut into large chunks
 2 tsp capers in brine, drained and well rinsed
 7fl oz / 200ml dark malt vinegar
 7fl oz / 200ml white wine vinegar
 2 0z/55g fine/caster sugar
 1 tsp pickling spices
 4 tbsp all purpose/ plain flour
 2 oz/ 55g butter
 2 tsp ground turmeric
 1¼ tsp mustard powder
 freshly ground black pepper

Preparation:

 First you need to make a salt brine. In a bowl large enough to hold the water and all the
vegetables, dissolve the salt in the water. Add all the vegetables and capers. Put a plate onto
the vegetables to make sure they stayed submerged in the brine. Cover and keep in the fridge
for 24 hours.
 Place the two vinegars, pickling spice and sugar into a large stainless steel pan. Bring to
the boil, reduce the heat and cook for 15 minutes. Leave to cool.
 The next day: remove the brine and vegetables from the fridge, drain and rinse the
vegetables well. Place the rinsed vegetables into a pan, cover with cold water. Bring to the boil
then reduce the heat to a gentle simmer. Cook for 10 minutes, reduce the heat and simmer for
ten minutes, drain and leave to one side.
 In another pan, melt the butter, add the flour and stir thoroughly. Cook gently for 5
minutes taking care not to burn the flour. Strain the spiced vinegar and slowly add to the butter
and flour, cook for 2 - 3 minutes or until thickened. Add the turmeric, mustard powder and
black pepper stir well. You should now have a brightly colored, thick sauce.
 Pour the thick sauce over the drained vegetables and stir well making sure all the
vegetables are coated in the sauce. Pour into sterilized jars and seal. Keep for at least one week
before opening (preferably longer but the temptation to try it may be too strong). Once opened
the jars must be kept in the refrigerator, unopened the jars will keep for at least six months in
a dark, cool place.