HotelsCombined

Homemade Piccalilli

225 g cucumber, cubed
225 g green tomatoes, chopped
225 g onions, sliced
225 g shallots, peeled and left whole
225 g cauliflower  florets
225 g celery, chopped
generous 1 litre water
25 g salt
25 g flour
2 teaspoons dry mustard
1/4 teaspoon turmeric
75 g sugar.

Spiced vinegar:
600 ml malt vinegar
blade of mace
few peppercorns
few cloves
pinch of allspice, ground cinnamon and chilli powder.

Place all vegetables in a large bowl and cover with water and salt.
Cover the bowl and leave overnight.
For the spiced vinegar, place the vinegar and all spices and cook in microwave for 6 1/2 minutes, stirring once.
Allow to cool.
Next day drain and rinse the vegetables and place in a bowl.
Cover and cook for 4 minutes in microwave.
Mix the flour, mustard, turmeric and sugar to a smooth paste.
Pour the remaining spiced vinegar into a jug and warm, until hot.
Pour on to the blended flour and stirring cook for another 1 1/2 to 2 minutes.
Pour the vinegar mixture over the vegetables.
Cook for 10 minutes, stirring twice during cooking.
Leave to stand for 5 minutes before bottling in warm sterilized jars.
Cover with waxed paper, seal and label.
Makes about 1.5 Kg

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