Piccalilli
2.7 kg prepared vegetables:
cucumber, cauliflower, small onions, marrow, green beans
1.7 liters white vinegar
2 tbsp dry mustard
2 tsp ground ginger
250 g sugar
40 g plain flour
4 tsp turmeric
1. Once prepared, cut the cucumber and marrow into 2.5 cm cubes;
peel the onions; break the cauliflower into florets and cut the beans
into 2.5 cm lengths. Immerse all vegetables in brine and leave overnight.
Rinse and drain thoroughly the next day.
2. Put the mustard, ginger, sugar and vinegar in a large pan and gently
bring to the boil.
3. Add the drained vegetables to the pan, and simmer for 20 minutes.
4. With a slotted spoon, lift the vegetables out of the pan and pack into
warmed jars.
5. Mix the flour and turmeric with a little vinegar, to create a smooth
paste.
Add this to the hot vinegar mixture and boil for 2 minutes.
6. Pour the hot syrup over the packed vegetables and seal immediately.
The manner of giving is worth more than the gift.
- Pierre Corneille