Piccalilli recipe

6 servings

1 pound salt

1 gallon water

2 pounds cauliflower, broken into small florets

2 pounds cucumber, peeled and diced

2 pounds pearl onions, halved

9 ounces white sugar

3 teaspoons mustard powder

1 1/2 teaspoons ground ginger

6 cups distilled white vinegar

1 1/2 ounces all-purpose flour

2 tablespoons ground turmeric

Dissolve the salt in the water, and add the cucumber, onions and cauliflower.

Cover and leave for 24 hours.

Drain the vegetables.

In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar.

Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.

Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables.

Bring to the boil and cook for 1 to 2 minutes.

Pour into sterilized canning jars.

In a large stock pot, pour water half way to top with boiling water.

Using a holder, carefully lower jars into pot.

Leave a 2-inch space between jars.

Add more boiling water to cover them, about 2 inches above the tops.

Bring to a boil and cover, processing for 15 minutes.

Remove jars from pot.

Put jars on a wood or cloth surface, several inches apart and allow to cool.

Jars will be sealed.