Piccalilli

Name: Piccalilli
Yield: Fills Eight 250 ml (9 fl oz/1 cup) Jars
Ingredients: 2 celery stalks, chopped; 4 tablespoons salt; 2 carrots, chopped; 200 g (7 oz) green beans, cut into 2 cm (¾ inch) lengths; 1 onion, chopped; 220 g (7¾ oz/1 cup) sugar; 400 g (14 oz) cauliflower, cut into florets; 1 red chilli, seeded and finely chopped; 1 teaspoon ground ginger; 2 teaspoons ground turmeric; 1 tablespoon mustard powder; 60 g (2¼ oz/½ cup) plain (all-purpose) flour; 200 g (7 oz) frozen broad (fava) beans, thawed, peeled; 1 litre (35 fl oz/4 cups) white vinegar; 1 Lebanese (short) cucumber, chopped

Preparation info

Fills
Eight
250 ml Jars

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

400 g (14 oz) cauliflower, cut into florets
1 Lebanese (short) cucumber, chopped

Preserve
Vegan

Method

Combine the cauliflower, cucumber, beans, onion, carrot, celery and salt in a large bowl. Add enough water to cover the vegetables, and top with a small upturned plate to keep the vegetables submerged. Leave to soak overnight.
Drain the vegetables and rinse under running water. Drain again. Combine the vegetables with the sugar, mustard, turmeric