Piccalilli

The original plan was to make a plum sauce but after a trip up the coast to Penrays only to find that they had no plums and the plums in the supermarket were far too expensive, the plan became Piccalilli.

The lady of the house had the time while I was off hewing customers in my real job so she undertook the venture with gusto.  The only down side is that a really good Piccalilli cant be bought of the shelves; it must be made then left to mature for a good three months before it can be enjoyed.

To help with the undertaking of this venture, she turned to the doyen of English cookery, Delia Smith for guidance.

Ingredients
50 grams dry mustard powder
1/2 a whole nutmeg
1/2 level teaspoon ground allspice
25 grams ground turmeric
2 medium cauliflowers divided into 2.5 cm florets
450 grams pickling onions, peeled and halved through the root
2 small cucumbers each weighing 250 grams, peeled and cut into 5mm rounds, then each round quartered
450 dwarf beans topped and tailed and cut into 2cm lengths
110 grams sea salt
1.2 liters malt vinegar + 5 extra tablespoons
175 grams castor sugar
2 cloves garlic crushed with 3 teaspoons salt
1 level dessert spoon fresh root ginger peeled and grated
25 grams flour

Method

You need to begin this the day before.

In a bowl place the the cauliflower and onions, and in another place the cucumbers and beans.

Mix the sea salt into 2.25 liters of cold water to make a brine and pour over the vegetables.  Cover with a  plate to submerge the vegetables and leave to stand for 24 hours.

Next day, drain the salt water and briefly rinse vegetables.  Place the cauliflowers and onions and the 1.2 liters of vinegar in a pan.  Add the nutmeg and allspice and bring to a boil, then simmer for 8 minutes.

Take off th lid and add the cucumber, beans, sugar, garlic and ginger.  Now bring the mixture up to the simmering point again, cover and cook for a further 4-5 minutes.  The vegetables should be slightly crisp so dont leave them to overcook and go soggy.

Next, set a large colander over a large bowl and leave it all too drain, reserving the vinegar.

Once drained, mix the mustard powder, turmeric and flour together in another bowl.  Gradually add the remaining vinegar and 2 tablespoons of water into the dry mix to form a smooth paste.  Add a ladle full of the drained ho vinegar, stir in and transfer the sauce mixture to a saucepan.

Bring it to the boil  and gradually whisk in the remaining hot vinegar.  Simmer for about 5 minutes, then transfer the vegetables from the colander back into the large bowl, and pour over the sauce.  Stir really well now to mix everything evenly then spoon the piccalilli into hot steralised jars,  Cover straightaway with waxed discs and seal with vinegar proof lids and when cold, label and store in a cool, dry and dark place to mellow for three months.

Makes about  7 x 350 ml jars and 1 x 175ml jar.