How to make piccalilli

Cut cauliflower into small cubes.

Cut peppers, cucumbers, carrots, and chili into small cubes.

Combine all chopped vegetables in a bowl.

Prepare brine with 100 g of salt and 2 liters of cold water, dissolving salt in a bit of hot water first.

Soak chopped vegetables in brine overnight in the fridge.

Drain soaked vegetables and dry them between cloths.

In a saucepan, combine 600 g of white wine vinegar, 250 g of caster sugar, and 50 g of grated horseradish, and bring to a boil.

In a separate bowl, mix 75 g of French mustard, 40 g of cornflour, and 15 g of turmeric with a splash of vinegar to form a paste.

Pour half of the boiling vinegar mixture into the paste and mix well.

Cook the mixture until thickened, then remove from heat.

Combine the dried vegetables with the thickened mixture and mix well.

Fill jars with the mixture, ensuring no air pockets remain.

Equipment Needed

Spice Level: