Christmas Piccalilli
This is an amalgamation of several recipes as most want you to leave the vegetables covered in salt over night. I had a disaster with this method years ago and it put me off making piccalilli for a long time! I have called it Christmas piccalilli but its lovely at any time of the year with cold meat, sandwiches, ploughman etc
Makes 3-4 1lb jars
Ingredients
1lb each baby onions, cauliflower florets, de-seeded cucumber and topped french beans (I didn't have enough beans so I made the weight up with broccoli
2 handfuls coarse salt
1 1/4 pint white malt vinegar
1 tbsp each English mustard powder, ground ginger and ground turmeric
1 tbsp whole yellow mustard seeds
2 cloves of garlic finely chopped
6oz light muscovado sugar
2-3 tbsp cornflower
1. Sterilise jars by washing in hot soapy water, rinse with clean water then allow to dry in a cool oven (130-150 degrees) for 10-15 minutes
2. Put vegetables into a non metallic bowl, sprinkle over salt and cover with cold water. Stir to dissolve salt and weigh down the vegetables with a saucer or plate. Leave for an hour.
3. After an hour rinse the vegetables thoroughly under running water, I put mine in the preserving pan and gave them a good stir, emptied the water and repeated twice more. Drain vegetables into a colander.
4. Put the vinegar in a large saucepan or preserving pan and add the spices and bring to the boil.
5. Add the vegetables to the simmering vinegar and cook over a low heat for 20-25 minutes or until the vegetables are tender.
6. Stir in the sugar and simmer for a further 1-2 minutes.
7. Mix 2 tbsp cornflower with a little water and stir into the vegetables, bring back to the boil and cook for another minute (the sauce should thicken). If the sauce is not thick enough for your liking add another tablespoon of cornflower mixed in water.
8. Remove the pan from the heat and allow to cool a little before spooning into the hot jars and seal with a wax disk and screw top lid (or Kilner type jars)
9. Store in a cool dark place for 3-4 weeks before eating.
