6 lbs (2.7kg) Vegetables
(Cauliflower Sprigs, Baby Onions, Cucumber or Gherkin, Baby Green Tomatoes, Runner beans, etc)
2 pints (1.2lt) White Vinegar
1 lb (450g) Salt
1½oz (40g) Corn flour or Plain Flour
6 oz (160g) Sugar
1 oz (25g) Dry Mustard
1 oz (25g) Ground Ginger
½ oz (12.5g) Turmeric
Clean and prepare the vegetables.
Spread the vegetables over a large dish and sprinkle with the salt.
Place a plate on top of the vegetables and weigh it down.
Leave in a cool place for 24 hours.
Drain, wash and rinse the vegetables.
Place most of the vinegar, the sugar and spices into a large saucepan.
Heat gently until the sugar has dissolved.
Add the vegetables
Simmer gently until the required texture is attained.
The vegetables should be crispy and not overcooked.
(The level of crispiness depends on personal choice, the vegetables will soften further after pickling).
Mix the flour with the remaining vinegar and add to the saucepan.
Bring to the boil.
Simmer gently for 2 - 3 minutes to cook the flour.
Pot the piccalilli into the hot, sterilised jars, filling them as full as possible.
Cover straightaway with waxed discs
Seal while it is still hot and label when it is cold.
Leave for 6 - 8 weeks to allow the flavour to mature