Home-made piccalilli
1 cauliflower
3 large onions
1 cucumber
600ml white wine vinegar
salt and pepper
300ml malt vinegar
¼ teaspoon chopped dried chilli
350g caster sugar
50g English mustard powder
25g ground turmeric
3 tablespoons cornflower
Prepare the caulifower and onions
Cut the cauliflower into small florets, peel and cut the onions into small dice. Place in a bowl, sprinkle with 25g of salt and leave to stand for 24 hours. Afterwards rinse in cold water and dry.
Prepare the cucumber
Peel and de-seed the cucumber and cut into small dice. Sprinkle with a little salt and leave to stand for 10-15 minutes. Rinse in cold water, then dry and add to the onions and cauliflower.
Boil the vinegars
Boil the two vinegars together with the chilli and then leave to cool for 30 minutes. Strain through a sieve and discard the chilli.
Mix the vinegar and dry ingredients
Mix together the sugar and remaining dry ingredients in a bowl.
When the vinegar is cool, mix a little of it with the dry ingredients. Bring the bulk of the vinegar back to the boil and pour into the sugar mixture, and whisk until it has blended together.
Bring this mixture back to the boil and cook for three minutes, then simply pour over the vegetables and mix well. Leave to cool.
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