Piccalilli (mustard Pickles)

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READY IN: 55mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Top and tail the cucumber, runner beans and zucchini.
  • Cut the runner beans into 1/2 inch pieces and parboil for a few minutes.
  • Remove, drain and let cool.
  • Halve the cucumber lengthwise and scoop out the seeds with a spoon.
  • Dice the flesh.
  • Halve the zucchini lengthwise and cut into 1/2 inch pieces.
  • Peel the onions and halve.
  • Break the cauliflower into florets.
  • Layer the vegetables in a ceramic or non-reactive bowl and sprinkle salt between layers.
  • Pour about 3 1/2 litres of water over, cover and leave for a day.
  • Next day, drain the vegetables and rinse well under running water to remove all the salt.
  • Drain well.
  • In a large saucepan mix the sugar, mustard powder, ginger and garlic with 1100 ml of the vinegar.
  • Add the vegetables, bring to the boil and simmer until the vegetables are just done, but still crisp- about 20 minutes.
  • Blend the flour and turmeric with the remaining vinegar and stir into the vegetable mixture.
  • Bring to the boil and simmer for another 2 minutes.
  • Spoon into hot sterilised jars.
  • Fill to the top and seal with sterilised lids.
  • Makes about 1 1/2 litres of pickles.
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