Piccalilli

Recipe View Brining the Vegetables (24 hours): Dissolve the salt in the water in a large, non-reactive container. Add the cucumber, onions, and cauliflower. Ensure the vegetables are submerged, cover, and let stand at room temperature for 24 hours. This step is crucial for drawing out excess moisture and firming the vegetables.

Recipe View Preparing the Brine and Simmering (30 minutes): Drain the vegetables thoroughly and rinse under cold water. In a large, heavy-bottomed pan or pot, combine the sugar, mustard powder, ground ginger, and 5 cups of the distilled white vinegar. Stir to dissolve the sugar and spices. Add the drained vegetable mixture. Bring to a boil over medium-high heat, then reduce the heat to low and simmer gently for 20 minutes, stirring occasionally to prevent sticking.

Recipe View Thickening and Finishing (5 minutes): In a small bowl, whisk together the all-purpose flour and turmeric with the remaining 1 cup of vinegar until a smooth slurry forms. Gradually pour the slurry into the simmering vegetables, stirring constantly to ensure it is evenly distributed. Bring the mixture back to a gentle boil and cook for 1 to 2 minutes, or until the sauce has thickened to your desired consistency. Be careful not to overcook, as the sauce will continue to thicken as it cools.

Recipe View Canning and Preserving (45 minutes): Carefully ladle the hot Piccalilli into sterilized canning jars, leaving 1/2 inch of headspace at the top of each jar. Wipe the rims of the jars clean with a damp cloth. Place the lids on the jars and screw on the bands until finger-tight. In a large stockpot fitted with a canning rack, or using a towel to prevent the jars from directly touching the bottom of the pot, carefully lower the filled jars into the pot. Add enough boiling water to completely cover the jars by at least 2 inches. Bring the water to a rolling boil and process the jars for 15 minutes. Turn off the heat and let the jars sit in the hot water for 5 minutes before carefully removing them with a jar lifter. Place the jars on a wooden board or a towel-lined surface, spacing them at least an inch apart, and let them cool completely. As the jars cool, you should hear a popping sound, indicating that they have sealed properly. Check the seals by pressing down on the center of each lid; if the lid doesn't flex, it's sealed. Store sealed jars in a cool, dark place for up to a year.