about 3*340g jars
300 g cauliflower, broken into florets
200 g cucumber, halved lengthwise, seeds discarded, cut into 1 cm pieces
200 g French beans trimmed and cut into 2 cm lengths
200 g crisp young courgettes, yellow or green, halved and cut into 1 cm slices
1 large orange or yellow pepper, seeded and cut into short strips
3 tbsp fine salt
2.5 tbsp cornflour
1 tbsp ground turmeric
1 tbsp ground ginger
2 tsp mustard powder
1 tbsp whole yellow mustard seeds
2 tsp coriander seeds, crushed
600 ml distilled (white, malt) vinegar
200 g golden caster sugar
1 x jar pickled silverskin onions, drained
You can peel fresh silverskin onions, but using a jar and adding at the end of the cooking time makes quite a lot less work
- Put all the prepared vegetables in a colander over a bowl to catch the juices, sprinkle over the salt and toss well together with your hands. Cover with a teatowel, leave overnight to drain.
- Rinse the salted vegetables very thoroughly under ice cold running water for a couple of minutes. Drain well.
- The next day mix together the cornflour, turmeric, ginger and mustard powder and make a paste with a little of the distilled vinegar. Put the rest of the vinegar, sugar, mustard and coriander seeds in a saucepan, bring to the boil then add the rinsed vegetables, return to the boil and cook until the vegetables are almost tender, about 15 to 20 minutes. Add the drained little onions then stir the spice paste into the pickled vegetables and stir until the sauce thickens and any floury texture has disappeared.
- Remove from the heat and allow to cool for about 15 minutes, stirring now and again.
- Transfer the piccalilli to warm sterilised jars, cover with waxed paper discs and screw top lids, or use Kilner jars with new rubber seals.
This pickle is best kept for 3 or 4 weeks before eating for the flavours to mature and the vinegariness to lessen.