Piccalilli

Preparation info

  • Difficulty

    Easy

  • Makes about

    5-6 lb

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • 2 lb (1 kg) cauliflower
  • 1 lb (1 kg) onions
  • 1 lb (1 kg) shallots
  • Salt
  • 4 pints (2 litres) malt vinegar
  • Chillies
  • 1 oz (25 g) turmeric powder
  • 4 oz (125 g) mustard powder
  • 1 tablespoon flour
  • Sugar to taste

Method

Cut up the cauliflower into small florets and roughly chop the onions and shallots. Sprinkle with a little salt and allow to stand for 24 hours.

Boil together the vinegar, a few chillies and the turmeric. Rinse the vegetables, put them into the vinegar mixture and boil for 10 minutes or until the liquid has reduced quite considerably.

Mix together the mustard and flour with a little cold vinegar. Add this to the vegetable mixture and boil for 2 minutes longer. Add sugar as necessary. Put into warmed sterilised jars, cover and label.