Piccalilli (Mustard Pickle)

Makes 10x1lb jars
Prep time 2 hours
Cooking time 18 mins (approx)

pickle-jar

Ingredients

1 Large marrow, peeled, deseeded and chopped into bite size pieces
3 Medium cauliflowers-cut into 1 inch/2.5cm florets
1 Large cucumber-peeled and cut into 1/2inch/10cm rounds then quartered
1lb/450g Runner Beans-top and tail-slice off the sides where the stringy bits are and cut into 1 inch/2.5cm pieces
2lb/400g approx Shallots
I Whole nutmeg or 3 tsps ground
1 tsp Allspice
4oz/100g Mustard powder
2oz/50g Turmeric
12 Tbsp Plain flour
1 1/2lb/700g Caster sugar
6 cloves garlic (medium)
6 Tsp sea salt
4 Pints/2.4 litres Malt vinegar
Extra 10 tbsp Malt vinegar
6-8 Tbsp water

Method

Put the cauliflower-onions and 4 pints/2.4 litres vinegar into a large saucepan
Add the nutmeg and allspice and bring to the boil
Cover and simmer for 6-8 minutes (depending on the crunch factor)
Meanwhile crush the garlic into the salt using a pestle and mortar
Stir in the chopped cucumber, beans and sugar
Now add the garlic/salt mixture
Bring up to a simmer and cover and cook for about 5 minutes
Check regularly
Using a large colander strain off the vegetables-reserving the liquid
Mix together the flour,mustard powder and turmeric in a separate bowl
Slowly add the extra vinegar and water to a smooth paste
Next add a ladle full of hot vinegar, drained from the vegetables and transfer the mix to a large saucepan
Using an electric blender or balloon whisk gradually add the rest of the hot vinegar
Bring to the boil and simmer gently for about 4-5 minutes
Pour the liquid over the vegetables and stir thoroughly
Ladle into the hot jars and seal

Cooks Tip

Wash the jars in hot soapy water and rinse thoroughly or put in dishwasher if possible
Heat the oven to 325°F/170°C/gas mark 3
Put the jars in the oven for 10 minutes to sterilise
Decorate the jars with glass paint/Christmas ribbon/labels
Serve with cold meats

Equipment

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