Piccalilli with Cauliflower

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 5lb cauliflower
  • 1lb onions
  • Salt
  • 3oz dry mustard powder
  • 10oz sugar
  • 1oz turmeric powder
  • 1oz Ground ginger
  • 8chillies
  • 8 cloves
  • 4 pints vinegar


    Cut the vegetables into small pieces and put into a pan. Sprinkle with salt and allow to stand overnight. Mix the remaining ingredients. Put the vegetables into a saucepan, pour on the mixture, and boil until tender. When cold, the pickle is ready for use. The vegetables can be varied; make Marrow Piccalilli or Green Tomato Piccalilli instead of cauliflower.