Piccalilli (Mustard Pickles) - cooking recipe

Ingredients

250 g cauliflower
250 g cucumbers
250 g button onions
250 g zucchini
250 g runner beans
400 g salt
250 g white sugar
4 teaspoons mustard powder
2 teaspoons ground ginger
2 teaspoons garlic powder
1400 ml white vinegar
60 g flour
8 teaspoons ground turmeric

Preparation

Top and tail the cucumber, runner beans and zucchini.
Cut the runner beans into 1/2 inch pieces and parboil for a few minutes.
Remove, drain and let cool.
Halve the cucumber lengthwise and scoop out the seeds with a spoon.
Dice the flesh.
Halve the zucchini lengthwise and cut into 1/2 inch pieces.
Peel the onions and halve.
Break the cauliflower into florets.
Layer the vegetables in a ceramic or non-reactive bowl and sprinkle salt between layers.
Pour about 3 1/2 litres of water over, cover and leave for a day.
Next day, drain the vegetables and rinse well under running water to remove all the salt.
Drain well.
In a large saucepan mix the sugar, mustard powder, ginger and garlic with 1100 ml of the vinegar.
Add the vegetables, bring to the boil and simmer until the vegetables are just done, but still crisp- about 20 minutes.
Blend the flour and turmeric with the remaining vinegar and stir into the vegetable mixture.
Bring to the boil and simmer for another 2 minutes.
Spoon into hot sterilised jars.
Fill to the top and seal with sterilised lids.
Makes about 1 1/2 litres of pickles.