The recipe for my favourite Piccalilli

Break cauliflower into tiny florets and weigh them.

Dice red onion.

Dice orange pepper.

Prepare cucumber by removing seeds and dicing.

Dice carrot smaller than the other vegetables.

Mix all diced vegetables with salt in a bowl and cover, refrigerate for 6 to 24 hours.

After refrigerating, wash the vegetables thoroughly to remove salt and pat dry.

Dice chili, removing most seeds and pith.

In a pot, combine diced chili, malt vinegar, and most of the white vinegar.

Make a paste with remaining white vinegar and corn flour, adding turmeric and mustard powder.

Simmer the vinegar and chili mixture for 10 minutes.

Stir the paste into the simmering vinegar until thickened.

Cook the mixture gently for about 5 minutes to soften the vegetables.

Prepare a greaseproof parchment lid (cartouche) for the jar.

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

Seal jars with lids and process in simmering water for 10 minutes to create a vacuum.

Equipment Needed

Spice Level:

Dietary